Quinoa Sushi with chilli salmon


  • 350 ml reduced-salt vegetable stock
  • 2 tablespoons mirin
  • 1 teaspoon sugar
  • 4 toasted nori sheet
  • 85 g Tin of chilli-flavoured salmon
  • ¼ cucumber cut into long thin batons
  • 1 avocado cut into long slices
  • 1 carrot cut into long thin batons


  • Rinse quinoa and add to a pan with stock and 1 cup water. Bring to the boil, then simmer for about 15 minutes or until all water is absorbed and quinoa is tender. Allow to cool slightly then add mirin and sugar. Mix well then allow to cool.Step 2 Spread 1/4 of the cooled quinoa over each nori sheet, leaving a little space along the edges. Arrange salmon on each sheet in a horizontal line, one-third of the way up from the bottom edge. Top with cucumber, avocado and carrot.Step 3 Roll each sheet up tightly (a sushi mat helps) then wet outside nori edge to help seal rolls. Refrigerate for at least 1 hour. Use a sharp knife to trim ends. Cut each roll into 8 pieces. Serve with soy sauce and ginger.


To serve
4 teaspoons reduced-salt soysauce
4 tablespoons pickled ginger


Calories: 402kcalCarbohydrates: 54gProtein: 14.5gFat: 13gSaturated Fat: 2.5gSodium: 878mgFiber: 7.5gSugar: 7.9g
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