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.
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
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Add fresh cilantro leaves to roll if desired.
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Add chopped peanuts to roll for texture and crunch if desired.
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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.
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For additional heat, add more sriracha sauce.
