Quinoa & Bulgur Sushi

Swap out white rice for something a little more wholesome and full of flavour!


  • A 200g box of Artisan Grains Quinoa and/or Artisan Grains Bulgur
  • 3 medium carrots cut into thin strips
  • Half of a large cucumber cut into thin strips
  • 70g of shredded red cabbage or thinly sliced pickled beetroot
  • 30g of fresh spinach leaves
  • 4 sheets of nori seaweed
  • Sushi rice seasoning/mirin (optional) [1 part mirin for every 4 parts grain]
  • Bamboo/sushi rolling mat (or foil)
  • For serving: wasabi, pickled ginger and soy sauce



  1. Cook the Quinoa according to package instructions or until tender and set aside to cool.
  2. When the mix has cooled down, add about 4 tablespoons of sushi mirin to the Quinoa – this isn’t sushi rice so you don’t want it to be too wet!
  3. Take a bamboo rolling mat (or the foil) and place a sheet of seaweed on top*.
  4. Spread enough mix to cover three quarters of the seaweed and push it to the edges – making a layer of the mix about ½ cm thick. Leave the quarter the furthest away from you plain.
  5. Start placing the vegetables on top of the Quinoa in a line a little off centre, nearest to your body (don’t over fill!).
  6. Roll up the bamboo mat slowly, tucking in the closer end of the sushi roll and pressing lightly with both hands to secure the filling.
  7. Remove the roll from the mat and leave to sit with the sealed/joining edges downwards.
  8. You can wrap the roll in cling film and keep it in a cool place until you are ready to serve (refrigerating the roll may dry it out).
  9. Use a lightly moistened sharp knife to trim the ends off, then cut into 6-8 pieces.
  10. Repeat the process with the other nori sheets and the rest of the ingredients.
  11. Serve with the pickled ginger, wasabi and soy sauce.


*Have a small bowl of water nearby to dip your hands in – this prevents things from sticking too much.