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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

  1. To make cashew cream put soaked cashews, 2 tbsp water, and sriracha in a blender.
  2. Blend until smooth adding more water if needed.
  3. Lay out a nori sheet on a board or sushi roller.
  4. In a separate bowl mix 2/3 cup cooked quinoa with 2 tbsp cashew cream until coated.
  5. Spread the quinoa mixture onto the nori as even as possible.
  6. Sprinkle with 1/2 tbsp sesame seeds.
  7. On one end of the nori lay two slices of red pepper, cucumber, carrot avocado, and some broccoli sprouts along the edge.
  8. Carefully using both hands roll up the nori while pressing everything together.
  9. Slice into 8 pieces with a sharp knife.
  10. Repeat the steps with the second nori sheet.
  11. Serve with soy sauce.

Recipe Notes

*choose organic ingredients when possible.