Cucumber Quinoa Sushi - SUNSET® Produce was designed for viewing in modern browsers that are built to display the latest digital technologies and is optimized for Internet Explorer 9 and above. For a complete, FLAVORful experience, please upgrade to a newer version of your web browser. Thank you!


Cucumber Quinoa Sushi

Packed with cucumber and red pepper, these vegetarian sushi rolls are made even healthier with the addition of protein packed quinoa.

Makes 4 entrée servings


1 SUNSET® Red Sweet Bell Pepper, cut into matchsticks
1/2 SUNSET® Cucumber, cut into matchsticks
1 cup quinoa
2 tbsp rice wine vinegar
2 tbsp granulated sugar
1 tsp salt
8 nori sheets
Soy sauce, wasabi and pickled ginger


Prepare the quinoa according to package directions. Stir in the vinegar, sugar and salt; cool completely.

Lay a sheet of parchment paper on a flat surface. Trim the nori so its width matches the length of the vegetables; place on the parchment. Spread about 1/2 cup quinoa on the nori, leaving a 1-inch (2.5 cm) strip at the top.

Arrange cucumber and red pepper along the bottom of the nori. Use the parchment to tightly roll the nori over the filling into a log. Brush water over the top strip of the nori to help it adhere; cut into 4 portions. Repeat with remaining ingredients. Serve with soy sauce, wasabi and pickled ginger.

Chef's Notes

Add pieces of leg-style imitation crab for added protein and delicious flavor.