Quinoa Tempeh Sushi

Quinoa Tempeh Sushi

Sushi is one of the easiest meals to make healthy, because if you take out all the deep-fried fillings, it really is just rice, veg and protein with a healthy dose of sea vegetables for much-needed iodine! I’ve always loved it. In fact, my family had a “sushi night” every Thursday for as long as I can remember, where we would each roll our own… So I’ve been doing it for a very long time! I don’t use any fancy props, I never have, and I don’t believe you need to. Just be careful not to “over-fill” it, roll them tightly, and slice carefully! Or you can just enjoy as a hand-roll, it’s up to you. Here, I’ve used quinoa instead of rice, but brown rice works just as well. The dressing I suggest to mix into the quinoa makes the quinoa nice and sticky just like traditional sushi rice. Plus it adds a delicious flavour. I hope you try these 🙂 They are the perfect entertaining appetizer!


For: 4 people
  • 1 cup white quinoa
  • 1 tbsp tahini
  • 2 tbsp vinegar (I use coconut vinegar, but Apple Cider Vinegar would work too)
  • 1/2 lemon juiced
  • 4 sheets nori
  • 1 carrot sliced
  • 1 cucumer sliced
  • 1/2 avocado sliced
  • 2 tbsp kim chi / fermented cabbage
  • 100 g tempeh
  • 1 tbsp tamari
  • 1 clove garlic minced
  • 1 tsp coconut oil
  • wasabi, picked ginger, and additional tamari to serve


  1. Cook the quinoa according to packet.
  2. Stir together tahini, vinegar, lemon juice until combined.
  3. Once quinoa is cooked, transfer to a bowl and mix in the dressing until full absorbed. Place bowl in fridge to cool.
  4. Cut tempeh into slices (approx 4cm). Heat the coconut oil in a pan and cook the minced garlic for 1 min before adding the tempeh and 1 tbsp tamari.
  5. Remove from heat and set aside.
  6. Slice all your vegetables and have them ready for rolling your sushi.
  7. Take a nori sheet out and prepare a small dish with some water.
  8. Spoon approx 4 tbsp of quinoa onto each sheet of nori, and press down firmly using the back of a spoon. There is no need to cover the entire sheet with quinoa, leave a few cms toward the end. The quinoa should be nice and sticky.
  9. Lay a thin layer of your sliced veggies, tempeh and kim chi at the top end.
  10. Dab some water along the other end of the nori.
  11. Using your fingertips, tightly roll the sushi up, starting from the end where your fillings are.
  12. Seal by pressing the slightly damp end of the nori sheet into the roll.
  13. Take a knife and slice into bite-sized pieces!