Cucumber Vegetarian Sushi Rolls

INGREDIENTS

  • For the rolls:
  • 6 TB organic bean sprouts, well washed
  • 6 slices avocado
  • 6 slices jalapeno
  • 2 TB cilantro, chopped
  • ¾ cup quinoa, cleaned and prepped
  • 2 TB red onion, minced
  • 1/2 TB ginger, minced
  • 1 TB Bragg’s aminos
  • 1 TB raw, black sesame seeds
  • 6 slices organic cucumber, sliced lengthwise so they can be rolled
  • For the sauce:
  • 2 TB green curry paste
  • 2 TB raw tahini
  • 3 TB water
  • 1 TB ume plum vinegar or brown rice vinegar
  • 1 tsp raw honey, melted
  • ¼ tsp thai red chili flakes, dried (can’t find em’? Use red pepper flakes)

INSTRUCTIONS

  1. Mix the quinoa with the red onion, ginger, Bragg’s, red onion, sesame seeds, and cilantro.
  2. Lay out the 6 long slices of cucumber and top each with 2 TB of the rice mixture, then layer with a slice of avocado, a slice of jalapeno, and 1 TB bean sprouts.
  3. Roll them all up and enjoy with the well-mixed dipping sauce!
RecipesAshley Pettit