Vegan quinoa sushi w. aubergine and tomato


First I will start out by saying a big thank you to GRIM for providing some of the veggies for this recipe. I can only recommend you to drop by their website and check them out:

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Time: 4 hous

Servings: 2 people


  • 2,5 dl quinoa
  • 6-7 dl water
  • 3 tbsp. rice vinegar
  • 1 tbsp. sugar
  • 1 tsp. salt

Marinated tomato, “vegan tuna”:

  • 2 tomatoes
  • 1 tbsp. shredded nori or 1 tbsp kelp powder
  • 1 tbsp. flaxseed oil (optional)
  • 1 tbsp. olive oil
  • 1 tsp. red/white miso
  • 1 tbsp. smoked paprika
  • 2 tbsp. soy sauce
  • 3 tbsp. hot water

Baked aubergine, “vegan eel”:

  • ½ aubergine
  • 3 tbsp. soy sauce
  • 2 tbsp. sugar
  • 2 tbsp. rice vinegar
  • 1 tbsp sriracha
  • 2 tbsp. sesame oil

Other fillings:

  • 1 cucumber 
  • 2 carrots
  • 2 avocados 
  • 1 handful spinach
  • 1 block of tofu
  • Toasted sesame seeds
  • 6 sheets of nori


  • Wash the quinoa and put in a pot with 6-7 dl water and bring the water to a boil. Cover the pot when the water is boiling and allow it to boil for 15-20 m.
  • While the quinoa is boiling, mix the rice vinegar, salt and sugar in a bowl until sugar and salt are dissolved. Once the quinoa has cooked it needs to cool, so put in a bowl and pour rice vinegar mixture over the quinoa. Mix it together, put a steamed towel over the bowl and put it in the fridge for 2.5 hours.
  • While the quinoa is cooling, make your marinated tomatoes. Wash your tomatoes and cut a cross at the top of both tomatoes; bring a pot with water to a boil, it should be filled with enough water so it can cover the tomatoes. When the water boils, tuck the tomatoes in and boil them for 2-3 m., so the skin begins to fall off; take the tomatoes out of the water and put them in a cold water bath to cool them down – then remove the skin.
  • Cut the tomatoes in half slices, hollow out the contents so that the juice and kernel are removed. In a bowl, mix the finely shredded nori / kelp powder, flaxseed oil, olive oil, red / white miso paste, smoked paprika, soy sauce and the hot water; put the tomato slices in and leave it to marinate in the fridge until it’s time to make the sushi.
  • After the quinoa has refrigerated for 2.5 hours, it is time to start preparing the rest of the sushi filling. Turn on the oven at 200 degrees.
  • Take the eggplant and cut it into 1.5-2 mm slices, place on a baking sheet and sprinkle salt on top of the pieces, and let it rest for 10 m. to remove the bitter taste. Then cut the tofu into long thin slices and place them on the baking sheet with the eggplant. Mix soy sauce, sugar, rice vinegar, sriracha and sesame oil in a small saucepan; allow the sauce to cook for 5 min. while stirring. Take the marinade off the heat and brush the eggplant (on both sides) and the tofu pieces with it. Then tuck it into the oven for 20 m.
  • While the tofu and eggplant are in the oven, wash the spinach and cucumber, then cut the cucumber, carrots and avocado into slices so it is ready when the sushi is to be made. When the tofu and eggplant are done in the oven, take it out and grab the marinated tomatoes and the chilled quinoa from the refrigerator; so now all the ingredients are ready to get in the sushi.
  • You can make the rolls where the tomato and eggplant are inside the roll, but it can also be placed on top of the roll. It is now up to you how you’re gonna put together your rolls; just grab a piece of nori, spread the quinoa and fillings and then roll the roll with a bamboo mat.


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