Vegan Quinoa Onigirazu aka Muscle Building Sushi Sandwich
Some brilliant person created what they call an onigirazu, which is a LARGE nori sheet warped sandwich that can fit lots of fun fillings and the perfect refuel meal after your workout. In this version of Onigirazu we decided to use turmeric quinoa instead of the traditional white sushi rice and accompany this sandwich with our very own delicious miso ginger sauce.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
- 1/2 cup quinoa
- 1 cup water
- 1/2 tsp turmeric powder
- pinch of black pepper
- pinch of salt
- Any veggies of your choice will work here. Be creative. We use:
- 1/4 English cucumber sliced
- 1 carrot shredded
- 1/2 avocado
- 1/2 roasted/cook or pickled beet
- 1 leaf of Swiss chard or Romain lettuce gives the sandwich a nice crunch
- Handful of fresh cilantro
Miso Ginger Sauce:
- 2 tablespoons tahini
- 3 tablespoon miso
- 2 ″ fresh ginger root peeled
- juice of one lime
- 1 tablespoon coconut aminos
- 2 tablespoon coconut nectar or maple syrup
- 1 tablespoons apple cider vinegar
- 1/8 cup water less or more
Pour the quinoa into a fine mesh strainer and rinse under running water for at least 30 seconds. Drain well.
Combine the rinsed quinoa and water with turmeric, pepper and salt in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 12 minutes. Reduce heat as time goes on to maintain a gentle simmer.
Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Remove the lid and fluff the quinoa with a fork.
While the quinoa is cooking prep your veggies. Wash, peel, slice, shred, etc.
Lay out individual nori sheet on a length of cling wrap, on a working surface, shiny side down.
Drop 1/4 of the quinoa in the center, and flatten.
Now pile veggies of your choice (chard, avocado, carrot, beet, cucumber, cilantro) over the quinoa (right to the edges of the quinoa).
Top with second 1/4 of quinoa.
Fold the nori as a package, bringing up each corner to meet in the middle, with some overlap.
Fold the cling wrap up over, seal relatively tightly, then flip over and let sit five minutes.
Prep up the second nori wrap in the same way.
Slice packets in half using a sharp, wetted knife, and enjoy either warm or (same day) cold. Dip in the miso ginger sauce as desired.