QUICK & EASY
LUNCHBOX-FRIENDLY
Prep Time: About 20 minutes
Quantity: 1 serving of 10 mini rolls
Prep Time20 minutesmins
Cook Time0 minutesmins
Total Time20 minutesmins
Course: Appetizer, Main Course, Snack
Cuisine: Japanese, vegan
Keyword: mini, sushi, veggie-packed
Servings: 1
Calories: 223.65kcal
Ingredients
¼cupquinoaprepared
¼teaspoonapple cider vinegar
½cupvegetablesThinly sliced veggies like cabbage, kale, radish, sugar snap peas, jalapeno, red pepper, jicama, cucumber, avocado
10seaweed snack sheetsnori
1small bowl of water for sealing the wrappers
Instructions
Make quinoa ahead, at least the night before, according to package instructions. I usually use veggie broth instead of just water.
In a small bowl, combine the ¼ cup quinoa and ¼ teaspoon apple cider vinegar.
Have the vegetable slices ready on a small plate or cutting board, along with the quinoa mixture and water bowls.
Lay out a seaweed snack rectangle in front of you, vertically. Add a teaspoon or less of quinoa and a vegetable or 2-3 veggie slices horizontally along the short end closest to you. You can lay out several seaweed snacks and work assembly-line style if you'd like.
Carefully roll up the seaweed, using your fingers to hold the roll and control the stuffing. When almost to the end, wet your fingers with the water and run it along the end to wet the entire short end, then finish rolling. Leave the roll sealed side down for a few minutes so it can properly seal.
If packing in a lunchbox, place the sealed rolls in a container about 3" x 4.5" -just big enough to hold them so they don't jostle too much.
Notes
Note: Make the quinoa in advance so it's chilled in the fridge, ready to go.The nutrition facts calculation is based on 10 full-sized nori seaweed sheets rather than mini sheets. 1 full-sized sheet contains about .9 calories, .1 grams protein, 9.3 mg potassium, 1.2 mg sodium, along with vitamins, calcium, and iron. A mini sheet is about ⅛-1/4 of a full sheet as they both can vary.