Hoisin Tofu and Cucumber Sushi Rolls with Quinoa
Hoisin sauce adds a unique twist to these easy healthy Hoisin Tofu and Cucumber Sushi Rolls with Quinoa.
Servings 6 sushi rolls (36 pieces)
- 1 cup quinoa rinsed thoroughly
- 2 cups water
Quinoa: Rinse quinoa thoroughly. Bring water and quinoa to a boil, then reduce to a simmer. Add salt. Cook for about 15 minutes. Let sit for 5 minutes until the water is absorbed and quinoa is fluffy and tender.
Sushi Rolls: Lay a nori sheet out on a cutting board with the perforated lines going vertically (if your nori has perforated lines). Spread 1/2 cup quinoa on nori sheet, pressing quinoa into nori and leaving about 1/2" of the far side uncovered.
Layer 2 tofu strips and 2 cucumber slices on quinoa. Top with chopped green onion. Roll tightly away from you. Wet the uncovered edge so that the roll will stick. Slice on perforated lines with a serrated knife, or to the size of your liking. Repeat with the other rolls.
Calories: 142kcal | Carbohydrates: 21g | Protein: 6g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 205mg | Potassium: 260mg | Fiber: 2g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 2.5mg | Calcium: 33mg | Iron: 1.8mg