Ingredients
Directions
Add the quinoa, tamari, rice vinegar, and maple to a medium bowl. Mix well.
Stir in the ground sunflower seeds and flax meal until well combined. At this point you should be able to mold the quinoa mixture into an oval shape. If not, let it sit for a few minutes, giving the mixture some time to bind. (See Chef’s Notes for troubleshooting tips.)
With clean hands, form the quinoa into oval shaped logs, about 2 ¾” long and ¾” wide. Place each one on a cutting board or serving plate. You should have 12–15 quinoa sushi logs.
Wrap each one in the center (wrapping around the width) with a strip of nori sheet.
Place a strip of mango on top of each quinoa log, followed by a strip of avocado.
Top with a drop of Sriracha and a piece of diced jalapeño, if using.
Sprinkle with a bit of smoked paprika, if desired.
Chef's Notes
Substitutions
In place of quinoa, use organic millet or short grain brown rice.
For the topping, feel free to swap out mango or avocado with mushroom, tomato, or carrot.
Instead of sunflower seeds, use cashews or oat flour.
Troubleshooting the quinoa
If your quinoa is too dry to stick together you may need to add 1-2 tablespoons of water to help it to hold together.
If your quinoa is too moist, either let it sit for 5-10 minutes with the ground sunflower seeds and flax meal or add 1-2 teaspoons of flax meal until it’s able to bind.
Sugar-free
Use date paste in place of maple syrup.
Prep Ahead
Make the quinoa ahead of time and store in an airtight container in the refrigerator for up to 3 days or freeze for up to 30 days.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Add the quinoa, tamari, rice vinegar, and maple to a medium bowl. Mix well.
Stir in the ground sunflower seeds and flax meal until well combined. At this point you should be able to mold the quinoa mixture into an oval shape. If not, let it sit for a few minutes, giving the mixture some time to bind. (See Chef’s Notes for troubleshooting tips.)
With clean hands, form the quinoa into oval shaped logs, about 2 ¾” long and ¾” wide. Place each one on a cutting board or serving plate. You should have 12–15 quinoa sushi logs.
Wrap each one in the center (wrapping around the width) with a strip of nori sheet.
Place a strip of mango on top of each quinoa log, followed by a strip of avocado.
Top with a drop of Sriracha and a piece of diced jalapeño, if using.
Sprinkle with a bit of smoked paprika, if desired.
