Quinoa Rolls With Sriracha Dipping Sauce - E.D.SMITH®

Quinoa Rolls With Sriracha Dipping Sauce

These rolls are updated with quinoa in place of the sushi rice and served with a sweet and spicy dipping sauce.
Prep Time 25 minutes
Total Time 25 minutes
Difficulty Level Intermediate
Servings 4

Ingredients
  

  • 2 tbsp (30 mL) seasoned rice wine vinegar
  • 1 tbsp (15 mL) soy sauce
  • 1 tsp (5 mL) granulated sugar
  • 1 cup (250 mL) cooked red, white or tri-colour quinoa
  • 4 sheets nori pressed seaweed
  • 1 cup (250 mL) matchstick cucumbers (about 1/3 English cucumber)
  • 1 cup (250 mL) matchstick carrots (about 1/2 carrot)
  • 1 avocado ripe but firm, peeled, pitted and sliced
  • 1/2 cup (125 mL) bean or alfalfa sprouts

Sriracha Dipping Sauce:

  • 1/2 cup (125 mL) E.D.SMITH TRIPLE FRUITS® No Sugar Added Strawberry Raspberry Plum Fruit Spread
  • 1 tbsp (15 mL) seasoned rice wine vinegar
  • 1 tbsp (15 mL) soy sauce
  • 1 tsp (5 mL) sriracha sauce

Directions
 

  • Stir together rice wine vinegar, soy sauce and sugar. Stir into quinoa.
  • Lay nori sheets on bamboo sushi mats or waxed paper; spread and press 1/4 cup (60 mL) quinoa evenly over each nori sheet. Arrange cucumbers, carrots and avocado at one end over quinoa. Add sprouts. Roll up tightly to enclose filling.
  • Wrap in plastic wrap and refrigerate for 1 hour.
  • Sriracha Dipping Sauce: Whisk together Fruit Spread, rice vinegar, soy sauce and sriracha.
  • Slice into 1-inch (2.5 cm) pieces. Serve with dipping sauce.

Tips

  1. Add fresh cilantro leaves to roll if desired.
  2. Add chopped peanuts to roll for texture and crunch if desired.
  3. Replace E.D.SMITH TRIPLE FRUITS ® No Sugar Added Strawberry Raspberry & Plum Fruit Spread with another flavour, if desired, such as E.D.SMITH TRIPLE FRUITS® No Sugar Added Apricot Peach Passion Fruit Spread.
  4. For additional heat, add more sriracha sauce.
Type Dips, Marinades & Sauces
Season/Occasion Holiday, Christmas & New Years - Spring & Easter - Summer Fun - Thanksgiving, Autumn & Halloween