Vegan Sushi with Miso Tahini Sauce
Make some beautiful easy vegan sushi that is perfect for parties or gatherings. Combine it with a homemade Miso Tahini sauce, and you are in business.
Ingredients
- 1 1/2 cups quinoa rinsed and drained (you can also use rice or a mix of both)
- 2 cups water
- 2 tbsp rice vinegar
- 1 tbsp agave
- 2 seaweed wraps
Veggies/Filling:
- 1 Persian cucumber seedless variety & cut into long strips
- 1 large carrot cut into long strips
- 1 avocado sliced
- 1 mango cut into strips
Sauce: you can also use a store bought vegan peanut sauce or soy sauce or even a Kimchi Mayo
- 2 tsp white miso paste
- 3 tsp tahini paste
- 2 tbsp plant based milk
- 2 tsp sesame oil
- 1 tsp agave
- 3 tsp rice vinegar
Instructions
- Cook the quinoa or rice according to the instructions on the package or however you usually prepare it. Let it cool slightly.
- In a bowl, combine rice vinegar and agave, then add to the cooked quinoa or rice and stir.
- Place a seaweed wrap on your sushi mat with the shiny side down.
- Add about a half a cup of quinoa on top of the wrap.
- Spread evenly over the seaweed wrap, leaving about 2 inches at the top.
- Place the veggies in long strips on top of the quinoa at the bottom edge.
- Using the mat, slowly start rolling the roll, using a roll-n-tuck motion.
- Using a wet chef’s knife or serrated knife, cut the sushi rolls into half inch thick pieces.
- For the dipping sauce (which can be made in advance and kept refrigerated): combine all ingredients until smooth.