Sushi de Quinoa y Arroz Integral

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This vibrant brown rice and quinoa sushi offers a nutritious and texturally delightful twist on the classic Japanese staple. By combining nutty wholegrains with crisp carrots, creamy avocado, and savoury baked tofu, these rolls provide a satisfying plant-based meal that is as beautiful to look at as it is to eat. The addition of pickled ginger and fresh coriander brings a bright, aromatic finish to every bite.

Perfect for a light lunch or a sophisticated sharing platter, this vegan recipe is an excellent way to incorporate more fibre and protein-rich quinoa into your diet. Using brown rice adds a wonderful bite that stands up well to the traditional nori wrap. Serve these rolls with a splash of low-sodium soy sauce or tamari for a healthy, homemade alternative to shop-bought sushi.

Ingredients for Quinoa Brown Rice Sushi

190g sticky brown rice
90g quinoa
230g baked bean curd/tofu, cut into long thin strips
4 to 5 carrots cut into matchsticks
4 nori seaweed sheets
2 pickled cucumbers (low sodium), cut into matchsticks
2 avocados, peeled, pitted, and sliced
Ramitas de cilantro, para decorar
Pickled ginger, for garnish

How to make Quinoa Brown Rice Sushi

Place the rice, quinoa, and 725ml water into a rice cooker and cook according to the manufacturer's instructions. (You can also cook the rice and quinoa in 725ml water in a pressure cooker for 15 minutes).
Bring a saucepan of water to a boil and cook the carrots until softened, about 30 seconds. Drain and rinse them under cold water.
Unroll a bamboo sushi mat on a work surface and put a sheet of nori on it. Wet your hands and divide the rice into 4 equal portions. Divide one portion into 4 small, firm balls and press them evenly onto the nori, covering the entire sheet with a thin layer of grains. Evenly spread one-quarter of the bean curd, one quarter of the carrots, one-quarter of the cucumbers, and one quarter of the avocado in the centre of the rice. Using the mat as a guide, roll the topped nori tightly and evenly into a sushi roll, wetting the edges of the nori sheet with water if necessary, so it sticks together at the seam. Repeat three more times with the remaining nori, rice, and vegetables.
Slice the rolls into 1 1/2-inch-thick pieces with a sharp, wet knife and transfer them to a serving platter. Garnish with coriander and pickled ginger.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.