Quinoa and Veggie Sushi with Miso Ginger Sauce

Protein-rich quinoa replaces rice in this homemade sushi that will keep you going all day long with energy to spare. Our miso dipping sauce is to die for – you’ll want to make extra to use as a dip or to drizzle over chicken, tofu 
or your favorite grain bowls.

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Prep Time
40 min
40 min


  • 4 sheets toasted nori (NOTE: This recipe works best with larger sheets of nori measuring 8 x 71/2 inches.)
  • 2 2/3 cups cooked quinoa
  • 1 large cucumber, julienned
  • 2 large carrots, julienned
  • 1 large avocado, sliced thinly lengthwise
  • Miso Ginger Sauce
  • 6 tbsp rice vinegar
  • 1/4 cup organic white miso
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup peeled and chopped ginger
  • 1 tbsp raw honey (TRY: Wedderspoon 100% Raw Organic Wild Rata Honey)
  • 2 cloves garlic, peeled
  • 1 tsp sriracha or pinch ground cayenne pepper


  1. Prepare sauce: Purée all sauce ingredients and 1 tbsp water in a blender until smooth.
  2. Prepare sushi: Lay 1 sheet of nori on a clean, flat surface. Spread 2/3 cup cooked quinoa onto sheet, leaving a ½-inch border on the top and bottom of the paper. Take 1 tbsp of sauce and spread in a horizontal line across the center of quinoa. Lay one-quarter of each cucumber and carrots and lay them over sauce. Arrange avocado slices evenly over cucumber and carrots, making sure ingredients extend all the way to the left and right sides of the nori.
  3. Starting at the edge closest to you, gently roll the nori away from you, tucking as you go, until it is rolled up all the way. Dab edge with water if necessary to seal. Repeat with remaining ingredients. Slice into 1-inch pieces or slice in half and eat as a hand roll. Serve with remaining sauce. Sauce can be made 3 to 4 days ahead and stored in the fridge. Roll ingredients can be prepped ahead and assembled just before eating or up to 1 day in the fridge.

Nutrition Information

  • Serving Size 1 large roll and 1/4 sauce
  • Calories 480
  • Carbohydrate Content 53 g
  • Cholesterol Content 0 mg
  • Fat Content 26 g
  • Fiber Content 10 g
  • Protein Content 10 g
  • Saturated Fat Content 4 g
  • Sodium Content 596 mg
  • Sugar Content 15 g
  • Monounsaturated Fat Content 18 g
  • Polyunsaturated Fat Content 4 g