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Prep Time
20
minutes
Total Time
20
minutes
Servings
2
Author
Sara
Ingredients
1 1/3
cups
cooked quinoa
soaked overnight, drained, rinsed, then cooked
1/2
cup
cashews
soaked for at least 1 hour, drained and rinsed
2-4
tbsp
water
2-4
tbsp
sriracha
more or less to taste *optional
2
Nori sheets
1/2
avocado
Vegetables to slice 4 in long:
4
slices
red pepper
4
slices
cucumber
4
slices
carrot
handful broccoli sprouts
1
tbsp
black sesame seeds
Soy sauce
for dipping
Instructions
To make cashew cream put soaked cashews, 2 tbsp water, and sriracha in a blender.
Blend until smooth adding more water if needed.
Lay out a nori sheet on a board or
sushi roller
.
In a separate bowl mix 2/3 cup cooked quinoa with 2 tbsp cashew cream until coated.
Spread the quinoa mixture onto the nori as even as possible.
Sprinkle with 1/2 tbsp sesame seeds.
On one end of the nori lay two slices of red pepper, cucumber, carrot avocado, and some broccoli sprouts along the edge.
Carefully using both hands roll up the nori while pressing everything together.
Slice into 8 pieces with a sharp knife.
Repeat the steps with the second nori sheet.
Serve with soy sauce.
Recipe Notes
*choose organic ingredients when possible.