Spicy Crab Quinoa Sushi

Quinoa sushi is the best new thing if you looking for a healthier option. Check out our homemade spicy crab quinoa sushi recipe here.

Quinoa Sushi. It’s a running joke in my family. Oh no, what’s she making us? Quinoa?

Once I tried quinoa, I become a little obsessed. I’ll admit sometimes my recipes didn’t always come out as delicious as planned.

But this quinoa sushi was definitely a winner and no complaints from the peanut gallery.

I usually use brown rice for my homemade sushi instead of white rice. I love my rice and carbs so I am always trying to tweak recipes to make them a little healthier.

What we need :

Seaweed
Imitation crab (or real)
Sushi Quinoa
Mayonnaise
Sriracha
Sugar
Salt
Vinegar
Wasabi and soy sauce (optional)

Sushi “rice”

First, let’s make the sushi “rice” with our quinoa. I always prepare my quinoa in the rice cooker because it comes out perfect.

Depending on how many rolls you want to make. Cook 1 cup of sushi quinoa with 1 and 1/3 cups of water.
Let cool.
Mix 1 tablespoon rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt.
Combine.

Spicy Crab Filling

Combine about 1 cup of mayonnaise, (give or take you can use less), 1/4 cup sriracha (again more or less depending on how spicy you want it) and 1 teaspoon of white vinegar or rice vinegar if you have it.
Shred crab and add it to the spicy mayo mixture. I like to add a little salt and pepper as well.

Okay. Now that we have everything prepped. We are ready to roll.

Spicy Crab Quinoa Sushi

I made a step by step collage because sometimes it’s just easier to see it.

Lay a piece of seaweed on a flat plate.
Spread quinoa on one half of the seaweed.
Add crab filling to the middle of the quinoa.
Roll. It’s kind of like rolling a burrito. Use both hands, and try to get all the filling in the first “pocket” of the seaweed sheet. Continue to roll and sometimes I use a little water to seal the end of the seaweed. It helps it stay together.