High Protein Vegetable Sushi

Elevate your sushi game with this High Protein Vegetable Sushi, a vibrant and nutrient-packed twist on traditional rolls. Perfect for vegans, vegetarians, or anyone looking to add more plant-based protein to their meals, this recipe swaps out white rice for protein-rich quinoa, seasoned with a touch of rice vinegar and tamari for a flavorful base. Crisp nori sheets are loaded with an array of colorful fillings, including creamy avocado, julienned sweet potato, cucumber, tender tofu strips, and cooked edamame. The rolls are finished with a sprinkle of black sesame seeds for an elegant touch. With just 30 minutes of prep time, this recipe is as easy as it is wholesome, making it a great choice for weeknight dinners or impressive homemade lunches. Pair with tamari or your favorite dipping sauce for a sushi experience that’s fresh, protein-packed, and irresistibly delicious.

Nutriscore Rating: 82/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Quinoa (rinsed)
• 2 cups Water
• 2 tablespoons Rice vinegar
• 1 teaspoon Tamari or soy sauce
• 4 whole Nori sheets
• 8 ounces Firm tofu (pressed and diced into small strips)
• 1 medium Sweet potato (peeled and julienned)
• 1 medium Cucumber (seeded and julienned)
• 1 medium Avocado (sliced into thin strips)
• 1 cup Edamame (shelled and cooked)
• 1 tablespoon Black sesame seeds
• 0 Optional: Sriracha or vegan mayo for serving

Directions

Step 1

Rinse the quinoa thoroughly under running water using a fine-mesh sieve. Add the rinsed quinoa and 2 cups of water to a medium pot. Bring to a boil, reduce heat to a simmer, cover, and cook for 15 minutes until water is absorbed.

Step 2

Once the quinoa is cooked, let it sit, covered, for 5 minutes. Remove the lid and fluff the quinoa with a fork. Stir in rice vinegar and tamari, then set aside to cool completely.

Step 3

While the quinoa is cooling, prepare your vegetables and tofu. Julienne the sweet potato, cucumber, and avocado into thin strips. Cube or slice the pressed tofu into thin, sushi-friendly strips.

Step 4

Lay out a bamboo sushi mat and place one nori sheet, shiny side down, on top. Spread an even layer of cooled quinoa across the nori, leaving a 1-inch border at the top edge.

Step 5

Layer the center of the quinoa with julienned sweet potato, cucumber, avocado slices, tofu strips, and a small handful of edamame. Be careful not to overfill.

Step 6

Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a firm roll. Moisten the 1-inch border of nori with a bit of water to seal the roll.

Step 7

Repeat the process with the remaining ingredients, creating a total of 4 rolls.

Step 8

Slice each roll into 6-8 pieces using a sharp, damp knife. Wipe the blade with a wet cloth between slices to ensure clean cuts.

Step 9

Sprinkle black sesame seeds on top of the rolled slices for presentation. Serve with tamari, pickled ginger, and Sriracha or vegan mayo if desired.

Nutrition Facts

Serving size	1701.6 grams (1701.6g)

Amount per serving	% Daily Value*
Calories	1312

Total Fat 59.90g	77%
Saturated Fat 8.30g	42%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 706mg	31%
Total Carbohydrate 135.10g	49%
Dietary Fiber 36.40g	130%
Total Sugars 20.40g
Protein 79.40g	159%

Vitamin D 0IU	0%
Calcium 1967mg	151%
Iron 18mg	102%
Potassium 3679mg	78%

*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: 38.6%

Protein: 22.7%

Carbs: 38.7%