Monday, 12 January 2015

Vegetarian Quinoa Nori Rolls

  Vegetarian Quinoa Nori Rolls

Reason #128 to keep cooked quinoa or rice in your freezer:  
So you can make these Vegetarian Quinoa Nori Rolls in under 15 minutes.

Even if you haven't got rice or quinoa ready to go in the freezer you could use 90 second microwave rice and still whip them up in no time at all.

Vegetarian Quinoa Nori Rolls

Simply julienne up your favourite vegetables.  I use Lebanese cucumber, red capsicum, carrot and avocado. The avocado is essential as it adds a great creaminess. 

Rice wine vinegar adds a little extra zing to your quinoa or you can use mirin instead.  You can also add a little sugar (2 tsp) to get a sweeter tasting sushi 'rice'.  

Spread your quinoa (or rice) over the entire nori sheet keeping 2cm at the far end of the nori sheet free of rice. Dab some mayonnaise along the length of the sheet and lay your other ingredients on top and roll up tight. Wet the end of the nori with a little water and press together.

Nori sheets, made from edible seaweed, and rice wine vinegar are available in the Asian section of all supermarkets.

Vegetarian Quinoa Nori Rolls

You can eat them whole or cut them up into smaller serves.  Dipping a sharp knife in hot water before cutting makes it easier to get a clean cut.

You can use traditional dipping sauces such as soy sauce or sweet chilli sauce but I think these really come alive if you use hummus as a dipping sauce.  It makes the flavours sing and adds another wonderful creamy element.  

Vegetarian Quinoa Nori Rolls

These are also great made with tuna, salmon, egg or chicken to up the protein level.  I also like to sometimes toast some sesame seeds and mix them in with the quinoa.

Quick, healthy, colourful and tasty - these nori rolls make for a great summer lunch.

Vegetarian Quinoa Nori Rolls

  • 1 cup white quinoa
  • 1 tbsp rice wine vinegar
  • 1 Lebanese cucumber
  • 1 small red capsicum
  • 1 avocado
  • 2 tbsp mayonnaise
  • 4 nori sheets

Cooking Directions
  1. Place 1 cup of quinoa with 2 cups of cold water into a saucepan. Bring to the boil, then reduce to a simmer, cover and cook for a further 12-15 minutes. Turn heat off and let sit with lid on for further 5 minutes.
  2. Spread quinoa on tray and sprinkle with rice wine vinegar and mix through gently. Allow to cool (place in fridge to speed cooling).
  3. Meanwhile cut vegetables into long thin slices.
  4. Gently spread cooled vinegared rice over nori sheet, keeping about 2cm at the far end of the sheet free from rice.
  5. Dab a small amount of mayonnaise along the rice in a straight line.
  6. Place the vegetable fillings on top of the mayonnaise.
  7. Lift the front of the sheet closest to you and begin to roll the sheet tightly. Just before reaching the end of the sheet wet the exposed edge with a little water. Apply gentle pressure to join the edges of the nori.
  8. Rolls can be eaten whole or sliced with a wet, sharp knife.
Have you made nori rolls before?  What are you favourite fillings?

Keep smiling


  1. My girls love these and it has been a while since I have made any. Thanks for the reminder.

  2. I love that you used quinoa in these nori rolls, I often make vegetarian sushi and usually just use red or black rice - so I definitely have to try this quinoa version!

  3. Love the look of this recipe! I've featured it on my blog as one I'd love to try out.


  4. Hello there! My name is Alicia and I am writing from Saddleback Church in Lake
    Forest, California. I work for our health and fitness team (The Daniel
    Plan) and we are putting together a Summer Recipe Guide that we are
    sending out to our community via email free of charge. Would you mind
    if we used the last photo of your vegetarian nori rolls in the
    printable PDF we are creating? We'd be happy to include your name and blog credit by the photo. It will not be used or sold for profit. It's just something we are putting together to share with our followers to celebrate summer. :) Thank you for letting us know if that would be okay with you! - Alicia

    1. Hi Alicia, feel free to us the photos and recipe in any way you please. I'm glad you found the recipe inviting. Cheers Danielle

    2. The Daniel Plan28 June 2016 at 02:57

      Thank you so much, Danielle! I would be happy to send you a copy of our Summer recipe guide when it's completed. :) Please feel free to email me at if you would like one, or if you're comfortable you can leave your email address here and I will be sure to forward it to you. Thank you again!