Quinoa sushi with herbs, radish and avocado.
Sushi is a favourite lunch in our house – even my kids gobble it down! I try to make sushi a few times a month – it makes for an easy lunch if I have leftover cooked quinoa or rice from the previous night.
When I was pregnant with my 2nd son, I was seeing a new doctor. When I told her I was vegan, she was VERY concerned that I wasn’t getting enough iodine. “So you don’t eat any seafood? No fish?” she had asked. Uhhh no… “No, but I use iodized salt…” was my reply. I’d never really thought about iodine before then – I was more concerned with getting enough iron, zinc and protein. So I had my iodine levels checked but they were within the normal range. How was that possible?
After getting the blood test results back, I examined my diet and also Googled for vegan sources of iodine. It’s turns out that nori seaweed (in fact, all seaweeds) contain lots of iodine! Spirulina too – I had been drinking spirulina in smoothies and juices on a regular basis. So if it wasn’t for my regular intake of seaweed, my iodine levels would have been very low.
For more information on iodine in the vegan diet, I recommend you read this article.
So back to this quinoa sushi. I usually just add avocado to my sushi (for kid-friendliness) but when I make sushi for myself, I love to add radishes. They add a peppery flavour, a bit of heat – plus it’s a great way to use some radishes from my garden (they are fast growers!). I also like to add some fresh herbs – today I added brahmi, basil and purslane (the purslane is just growing wild everywhere here, so that’s the “wild” part of this sushi, haha). But you can use other herbs or greens as desired – wild garlic would be nice, and lettuce makes a great addition to sushi too!
If you do go foraging for wild herbs, please be sure you you accurately identify the herb before consuming. Also know which parts of the herb are suitable for eating; for example, you should eat the young shoots of purslane rather than the older plants, as the young shoots contain less oxalic acid (which can hinder iron, calcium, and other mineral absorption). Read this for more information about oxalic acid in herbs.
I made a little stop-motion video too because I know it’s hard to explain how to roll sushi using words!
- 2 nori sheets
- 2 cups cooked and cooled quinoa
- ½ tbs miso paste + 1 tbs water
- ½ avocado
- 2 radishes
- Handful of wild herbs (I used purslane, basil and brahmi - feel free to use herbs or greens of your choice)
- On a bamboo sushi place, place 1 nori sheet shiny side down.
- Dissolve the miso in the water and stir it through the quinoa.
- Place half the quinoa evenly over the bottom half of the nori sheet, leaving about 1 inch from the bottom.
- Slice the avocado and radishes, and place half on top of the rice.
- Add half the herbs on top.
- Roll the sushi and seal the edge with some water.
- Slice with a sharp, wet knife into desired lengths.
- Repeat with remaining ingredients.
- Store in fridge until ready to eat!
What do you think?
- Do you like sushi?
- What are your favourite sushi fillings?