Homemade sushi is so fun to make and helps you avoid chemicals, extra sugar, and low quality ingredients. Heres a step-by-step guide to my vegan quinoa sushi.

Vegan Quinoa Sushi

Organic nori (seaweed paper)
Seasoned Quinoa
Organic Veggies
Vegan homemade “cream cheese”
Eel Sauce

1⃣Cook + season your quinoa:
1 cup freshly cooked quinoa + 2 tsp white vinegar + sprinkle organic cane sugar • mix well and allow to sit as your prepare the other ingredients • this allows the quinoa to become a bit sticky and gives it the traditional sushi rice flavor

2⃣Choose your favorite organic veggies:
•carrots (peel into long ribbons)
•cucumber (thinly sliced, preferably the traditional Japanese way)
•baby spinach
•avocado (cut your avocado in half, remove the seed, then cut in half again. Peel the skin off the 1/4 piece and slice thin to layer across the roll)

3⃣Make your cashew cream cheese:
This vegan cheese alternative isn’t usually in traditional sushi rolls, but it helps stick everything together + is so yummy! • 1/2 cup homemade thick cashew cream + 1.5 tsp nutritional yeast + juice of 1/4 lemon + salt + pepper to taste • mix together well

4⃣If not vegan/vegetarian, add some shrimp, crab, or your favorite fish! We used wild caught swordfish.

5⃣Make your “eel sauce”
This sweet sauce is my favorite! This homemade version isn’t quite as yummy, but is much better for you. Mix 1/8 c. Braggs liquid aminos + 1 tsp honey • that simple!

Assemble your sushi by laying your nori (seaweed) or soy paper out on a sushi mat. Lay down a layer of spinach to help keep the nori from getting damp. Then spread on some quinoa + cashew cream cheese over the spinach. Add your veggies + other toppings, roll + seal the end using a bit of water. Slice + enjoy with your eel sauce! YUMMMM



As a clean-eating advocate, I love creating recipes that allow people to eat the things they love in a healthier, more nutritional way. Nothing brings me more happiness than seeing people enjoy my food, so I hope you love my recipes!

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