High Protein Veggie Sushi

Elevate your plant-based meals with this High Protein Veggie Sushi, a nourishing twist on traditional sushi that's packed with flavor and nutrition. Instead of white rice, this recipe uses protein-rich quinoa, lightly seasoned with rice vinegar for a tangy kick. Crispy, tamari-coated tofu serves as the star protein, accompanied by vibrant fillings like creamy avocado, crunchy cucumber, shredded carrots, and tender edamame. Rolled in nutrient-dense nori sheets, these sushi rolls are as visually stunning as they are delicious. Perfect for meal prep, lunch, or a light dinner, this gluten-free and vegan recipe brings wholesome ingredients to the table, complete with optional sesame seeds, wasabi, and pickled ginger for a sushi experience that rivals your favorite restaurant.

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 2 tablespoons Rice vinegar
• 4 sheets Nori sheets
• 1 block (about 14 oz) Firm tofu
• 2 tablespoons Tamari (gluten-free soy sauce)
• 3 tablespoons Chickpea flour
• 1 cup Shredded carrots
• 1 large Avocado
• 1 medium Cucumber
• 1 cup Edamame (shelled, cooked)
• 2 tablespoons Sesame seeds (optional)
• 1 teaspoon Wasabi paste (optional)
• 2 tablespoons Pickled ginger (optional)
• 0 to taste Soy sauce (for serving)

Directions

Step 1

Rinse the quinoa thoroughly and combine it with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let sit, covered, for 5 minutes.

Step 2

Transfer the cooked quinoa to a large bowl and gently fold in the rice vinegar. Allow it to cool completely.

Step 3

While the quinoa is cooling, prepare the tofu. Drain and press the tofu to remove excess moisture. Cut it into thin strips.

Step 4

In a small bowl, mix the tamari and chickpea flour to form a coating. Dip each tofu strip into the mixture, ensuring all sides are covered.

Step 5

Heat a non-stick skillet over medium heat and cook the coated tofu strips for 2-3 minutes on each side, until golden brown. Set aside to cool.

Step 6

Prepare the fillings by slicing the avocado and cucumber into thin strips. Gather the shredded carrots and cooked edamame for assembly.

Step 7

Place a bamboo sushi mat on a clean surface and lay a sheet of nori shiny side down. Spread about 1/2 cup of the steamed quinoa evenly over the nori, leaving a 1-inch border at the top edge.

Step 8

Layer the center of the quinoa with a few strips of tofu, avocado, cucumber, shredded carrots, and a sprinkle of edamame.

Step 9

Using the sushi mat, carefully roll the nori from the bottom edge, applying gentle pressure to keep the roll tight. Wet the top border with a little water to seal the roll.

Step 10

Repeat the process with the remaining ingredients to create 4 rolls.

Step 11

Using a sharp knife, slice each roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.

Step 12

Optional: Sprinkle with sesame seeds and serve with soy sauce, wasabi, and pickled ginger on the side.

Nutrition Facts

Serving size	1927.8 grams (1927.8g)

Amount per serving	% Daily Value*
Calories	1797

Total Fat 81.90g	105%
Saturated Fat 9.30g	47%
Polyunsaturated Fat 3.70g
Cholesterol 0mg	0%
Sodium 4679mg	203%
Total Carbohydrate 181.50g	66%
Dietary Fiber 40.20g	144%
Total Sugars 22.80g
Protein 112.60g	225%

Vitamin D 0IU	0%
Calcium 1088mg	84%
Iron 23mg	128%
Potassium 3791mg	81%

*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: 38.5%

Protein: 23.5%

Carbs: 37.9%