Rainbow nori rolls

These healthy and colourful rolls may look exotic, but they are easy to make. This trendy twist is filled with protein-packed quinoa and colourful vegetables, making it a great food to eat at work or home.


  • 1 cup black quinoa, rinsed and drained
  • 2 cups water
  • 2 tbsp apple cider vinegar
  • 4 sheets nori
  • ½ small fresh beetroot, peeled and cut into matchsticks
  • ¼ capsicum, peeled and cut into matchsticks
  • ¼ carrot, peeled and cut into matchsticks
  • handful of pea sprouts

Avocado cream

  •  2 avocados, peeled and chopped
  • 3 tsp apple cider vinegar
  • ¾ tsp salt


  1. Place quinoa, water and vinegar in a saucepan. Bring to boil then reduce heat, cover and simmer for 10-15 minutes or until water is absorbed. Stir well and set aside to become lukewarm.
  2. Place a sheet of nori shiny side down on sushi mat or bench.
  3. Spread quinoa over nori leaving 2cm at short end.
  4. Arrange ¼ of avocado cream, raw vegetables, sprouts in the centre of quinoa.
  5. Roll up firmly towards the end with 2cm gap. Cut in half.
  6. Repeat with remaining nori sheets and ingredients.
  7. Serve with soy sauce. Makes 8 (2 per serve).

Avocado cream

  1. Place all ingredients in a food processor and process until smooth and creamy.


  • This recipe is a nutritious variation to white rice sushi. Quinoa has more fibre, protein and essential minerals then white rice. You can also substitute for brown or wild rice.
  • It’s very important to make the rolls while the quinoa is still warm. This allows the quinoa to stick with the nori sheets.

Recipe and image kindly provided by Sanitarium.

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