Whenever my best friend Frankie comes over, she always asks me to make this. I’m pretty sure its what converted her to vegan ;-) My favorite way to make sushi is with quinoa instead of rice. I personally like quinoa much better, plus it has a lot of protein.
It’s kind of hard for me to explain how to make sushi, but I will try my best. My directions don’t call for the sushi making tools such as the bamboo mat. I never use mine anyway, and I want everyone to be able to try this without feeling like they have to go buy a whole sushi making armamentarium. You will need a sharp serrated knife though. If you don’t have a sharp enough knife, the sushi will tear when you cut it. You can always eat the roll without cutting it too, which is what I normally do.
5 nori wraps
1 cup quinoa
2 cups veggie broth
5 oz extra firm tofu cut into long strips about 1/2-1/4 inch thick
1 tablespoon olive oil
1 teaspoon garlic powder
2 large carrots sliced very thin lengthwise
½ large avocado, cut into long slices
3 tablespoons vegan mayo
1 teaspoon wasabi powder or paste
Soy Sauce for dipping
- Start by bringing the veggie broth to boil in a medium saucepan, add the quinoa and let come to a boil again, then reduce heat to simmer and cover for about 15 minutes or until all the broth has absorbed. When quinoa is fully cooked you can see the germ, which looks like a small white thread.
- In a medium skillet, heat the olive oil on medium heat for about 30 seconds, add the tofu and garlic powder to the skillet and sauté for about 4 minutes.
- In a small bowl, mix together the mayo and the wasabi.
- Take a damp dish towel and lay it flat, place a nori roll on top of it (this helps to soften the nori, then run your hand under some warm water and pat the nori with your wet hand to further soften the nori.
- place 1/5 the quinoa, some carrots, a few slices of avocado and a couple strips of the tofu on a far edge of the nori sheet, this should take up about 1/3 of the nori sheet.. On the opposite edge of the nori sheet, rub some of the wasabi mayo (this stuff is so good, I typically use a lot on my rolls) along the length of the edge; this will help to seal the roll together.
- Start on the side of the nori with the filling and roll the sushi toward the side with the mayo. Be sure to put pressure on the roll as you roll it.
- Cut the roll into pieces with a sharp serrated knife. If you don’t have a sharp enough knife, the sushi might tear. You can always eat the rolls without cutting them as well.
- Serve will soy sauce for dipping. I also like to dip the rolls in the wasabi mayo if there’s any left.