Brown Rice Quinoa Sushi Rolls

Elevate your sushi game with these wholesome and flavorful Brown Rice Quinoa Sushi Rolls! This recipe beautifully combines nutty brown rice and protein-packed quinoa to create a nutrient-dense base for your sushi, perfectly seasoned with a tangy rice vinegar mixture. Encased in crisp nori sheets, the rolls are filled with vibrant julienned carrots and cucumbers, creamy avocado slices, and your choice of tender cooked crab meat or savory tofu strips. Perfect for sushi lovers seeking a healthier twist, these rolls are simple to prepare and packed with fiber, protein, and bold flavors. Serve them with classic accompaniments like soy sauce, pickled ginger, and a touch of wasabi for a delightful at-home sushi experience that's sure to impress. Whether you're hosting a dinner party or treating yourself to a nutritious meal, these easy homemade sushi rolls are a crowd-pleaser!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 5

Ingredients

• 1 cup Brown rice
• 0.5 cup Quinoa
• 2.5 cups Water
• 3 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 0.5 teaspoon Salt
• 5 pieces Nori sheets
• 1 medium Carrot, julienned
• 1 medium Cucumber, julienned
• 1 medium Avocado, sliced
• 1 cup Cooked crab meat or tofu strips
• 0.25 cup Soy sauce
• 3 tablespoons Pickled ginger
• 1 teaspoon Wasabi paste

Directions

Step 1

Rinse the brown rice and quinoa under cold water until the water runs clear.

Step 2

In a medium saucepan, combine the rinsed rice and quinoa with 2.5 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes until the water is absorbed and the grains are tender.

Step 3

Once cooked, transfer the rice-quinoa mixture to a large bowl and let it cool for about 10 minutes.

Step 4

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour the mixture over the rice and quinoa, and gently fold it in to evenly distribute. Set aside to further cool to room temperature.

Step 5

Place a sheet of nori, shiny side down, on a bamboo sushi mat or a clean kitchen towel.

Step 6

Spread a thin layer of the rice-quinoa mixture evenly over the nori, leaving about 1 inch of space at the top edge.

Step 7

Arrange the julienned carrot, cucumber, avocado slices, and cooked crab meat (or tofu strips) horizontally about 1 inch from the bottom edge of the nori.

Step 8

Using the bamboo mat or towel, roll the nori tightly around the fillings, pressing gently to seal the roll as you go. Lightly moisten the top edge of the nori with water to help it stick and seal the roll completely.

Step 9

Repeat with the remaining ingredients to make additional rolls.

Step 10

Using a sharp knife, slice each roll into 6-8 pieces, wiping the blade with a damp cloth between cuts to prevent sticking.

Step 11

Serve the sushi rolls with soy sauce, pickled ginger, and a small dollop of wasabi paste on the side.

Nutrition Facts

Serving size	1618.3 grams (1618.3g)

Amount per serving	% Daily Value*
Calories	1118

Total Fat 34.90g	45%
Saturated Fat 4.40g	22%
Polyunsaturated Fat 0.30g
Cholesterol 125mg	42%
Sodium 7404mg	322%
Total Carbohydrate 130.70g	48%
Dietary Fiber 20.40g	73%
Total Sugars 11.00g
Protein 77.00g	154%

Vitamin D 0IU	0%
Calcium 360mg	28%
Iron 9mg	48%
Potassium 2421mg	52%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.4%

Protein: 26.9%

Carbs: 45.7%