Quinoa Sushi with Miso Tahini Dressing – Suncore Foods Inc.

Name: Quinoa Sushi with Miso Tahini Dressing – Suncore Foods Inc.
Ingredients: Ingredients Makes 40-45 rollsFor the rolls:250 grams Suncore Foods® Royal Pearl Quinoa rinsed and drained500 ml water2 Tbsp rice vinegar1 tbsp agave5 seaweed wraps For the filling:½ cucumber cut into long strips1 large carrot½ medium avocado, sliced200 grams tofu, drained and pan fried, sliced For the dressing:2 tsp white miso paste3 tsp tahini paste2 Tbsp almond milk2 tsp sesame oil1 tsp agave3 tsp rice vinegar2 tsp sesame seeds, black and white2 Tbsp cilantro, chopped2 Tbsp spring onion, choppedTopping:Suncore Foods® Superbloom Rose Petals

suncorefoods.com

Your recipes

Quinoa Sushi with Miso Tahini Dressing
– Suncore Foods Inc.

Ingredients

Remove All · Remove Spices · Remove Staples

Ingredients Makes 40-45 rollsFor the rolls:250 grams Suncore Foods® Royal Pearl Quinoa rinsed and drained500 ml water2 Tbsp rice vinegar1 tbsp agave5 seaweed wraps For the filling:½ cucumber cut into long strips1 large carrot½ medium avocado, sliced200 grams tofu, drained and pan fried, sliced For the dressing:2 tsp white miso paste3 tsp tahini paste2 Tbsp almond milk2 tsp sesame oil1 tsp agave3 tsp rice vinegar2 tsp sesame seeds, black and white2 Tbsp cilantro, chopped2 Tbsp spring onion, choppedTopping:Suncore Foods® Superbloom Rose Petals

Export 1 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

1. In a medium saucepan, combine quinoa and water in a 1:2 ratio. Bring to a boil, stir and cover. Reduce to a simmer and cook until water has evaporated. (12-15 minutes).2. In a small bowl, combine rice vinegar and agave. Add to the quinoa and stir to combine.3. Place a seaweed wrap on your sushi mat with the shiny side down.4. Add about a half a cup of quinoa on top of the wrap. Spread evenly over the seaweed wrap, leaving about 5 cm at the top.5. Place the filling ingredients on top of the quinoa at the bottom edge.6. Using the mat, slowly start rolling the roll. Lift the mat a little and continue rolling until the end.7. Using a wet chef’s knife, cut the sushi rolls into 1.5 cm thick pieces (I got 8 pieces from each roll).8. Make the dressing: combine all the ingredients until smooth. Top with cilantro and spring onion.