These rolls are a perfect choice for a healthy vegetarian meal. I used bulgur since it’s a great substitute for rice and because I love the texture. I also wanted to give it an extra aesthetic, flavor, and nutritional boost by mixing in red quinoa, which is recognized as a superfood for its high protein level and other nutritional traits. The final touch were some raw beet slices to give the rolls a nice crunch.
Quinoa & bulgur nori rolls
Amount Per Serving
Calories from Fat 151
% Daily Value *
Total Fat 17g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 7g
Total Carbohydrates 60g
Dietary Fiber 12g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- • ½ cup of bulgur
- • ½ cup of red quinoa
- • 1 tablespoon red wine vinegar
- • 3 tablespoons mayonnaise
- • 1 teaspoon Sriracha (chili sauce)
- • 1 package of Nori seaweed (for sushi)
- • 1 package of pea sprouts
- • 1 avocado, cut into strips
- • 4 inches of a cucumber, cut into strips
- • ½ medium-large beet (uncooked), cut into strips
- • 1 handful of cilantro
- • soy sauce, for dipping
- 1. Place the bulgur in a medium-sized bowl, and pour 1 cup of boiling water over the bulgur with a dash of salt. Place a pot lid or plate over the top of the bowl to create a seal. Let the bulgur absorb the water completely. This might take 15-20 min. depending on how tight fitting your plate/lid is.
- 2. Boil the red quinoa in a small pot with 1 cup of water and a dash of salt under a lid. Turn the heat off once the water has evaporated and let sit, covered, on the stove for another 15 min..
- In a medium bowl, mix the bulgur and red quinoa together with red wine vinegar. Set aside.
- Mix the mayonnaise and Sriracha in a small bowl.
- 3. Assemble the rolls starting with a sheet of seaweed and spread a very thin layer of Sriracha mayonnaise on top. Drizzle the bulgur and quinoa mix on top. This will help the bulgur and quinoa stick better to the seaweed since it is a loose mixture compared to typical sticky sushi rice.
- 4. Place the pea sprouts, avocado, cucumber, beets and cilantro on one end and roll it tight. Cut the roll into 4 equal pieces. Continue with the remaining rolls.
- 5. When finished rolling, serve as finger food with a dipping bowl of soy sauce on the side.