Ensalata Fresca
May 1, 2012
July 4, 2012

Quinoa Nori Rolls with Wasabi Sauce and spicy Miso Dip

Nori Roll Ingredients:

  • 1 package of nori
  • 1/2 cup uncooked quinoa (should yield about a cup cooked)
  • 1⁄2 cube or 1tsp Yeast free vegetable stock
  • 3 Tbsp Brown Rice Vinegar or Ume Plum Vinegar
  • 1 small handful of oat flour (or any flour of your choice) Finely sliced vegetables of your choice
  • (carrot avocado cucumber bell peppers celery cabbage)

Wasabi Sauce Ingredients:

  • 1/2 tsp coriander
  • 1/2 tsp freshly ground turmeric
  • 3 Tbsp tahini
  • 1 lime, juiced
  • Wasabi powder, to taste
  • Water, enough to make thick sauce Dash Ume Plum Vinegar

Spicy Miso Dip Ingredients:

  • 3 tbsp brown miso paste
  • 1 tbsp brown rice vinegar or lemon juice 2 tsp creamed honey
  • 3 dashes toasted sesame oil
  • freshly ground black pepper
  • diced chipotle peppers to taste (optional) Water, enough to make a thick dip


  1. Wash and rinse quinoa
  2. Bring a pot of 3/4c of water (with stock) to boil
  3. Add quinoa, cover and let simmer for 15minutes or until the water is absorbed
  4. Place aside in a bowl and let cool
  5. Finely slice up the vegetables of your choice
  6. Combine all ingredients for the Wasabi Sauce and toss with the vegetables
  7. When quinoa is cooled add the vinegar and flour, stir to mix
  8. Quinoa should become a bit more ‘sticky’
  9. Take one sheet of nori at a time, place on top of a bamboo sushi roller
  10. Spread quinoa mixture out in a very thin layer; you want to aim to have just one layer of quinoa grains if possible.
  11. Spread quinoa to the edges of the nori except for the top and bottom edges. Leave about 1cm at the bottom and 2 cm at the top Add a layer of shredded vegetables tossed in wasabi sauce along the bottom edge of the quinoa
  12. Tightly begin rolling the nori
  13. Cut the nori with a sharp knife along the ‘lines’
  14. Place on a plate to enjoy!