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  • Writer's pictureNatalya Fisher

Beet, Mushrooms, Tofu, & Avocado Quinoa Sushi

Beet, Tofu, Mushroom, & Avocado Quinoa Sushi

w/ wasabi mayo


No need to be a sushi expert to make this sushi. There might be a few steps in making the ingredients to complete this delicious sushi combo but its well worth it! I wish sushi places would have more exciting rolls like this. I love the classic sweet potato tempura but it's so boring to always get the same rolls.

Making homemade sushi you get to let the creativity flow.

If you haven't tried making sushi at home its definitely time to try.

Use quinoa or make it with regular sushi rice! It's a fun activity when you got the time.


¾ cup Quinoa

2 small Beets

1 12 oz. package Firm Tofu

1 Avocado

10 Shitake Mushroom caps

Handful of Alfalfa Sprouts

5 sheets of Seaweed

¼ cup Vegan Mayo

¼ tsp Wasabi Paste

Garnish: 1 Scallion, Pinch of Sesame Seeds


  1. Preheat the oven to 350 degrees.

  2. Wrap the 2 beets in tinfoil & bake for about 40 minutes. Once the beets are ready peel the skin off & cut them into small rectangular shape about a quarter inch thick.

  3. In the meantime, cook the quinoa by ringing the quinoa through a mesh strainer. Place 1 & a half cups of water into a medium pot. Bring to a boil & then add rinsed quinoa, lower & cook for 15 minutes. Let cool before rolling.

  4. Then, cut the mushroom caps into thin slices. Toss the mushrooms in a little soy sauce & set aside.

  5. Drain the tofu & cut into half. Then, cut the tofu into thin strips about a quarter inch thick.

  6. Place both the tofu & the mushrooms into the air fryer. Fry at 425 for about 10 minutes. The tofu should get a nice crunch on the outside but still soft on the inside.

  7. Cut the avocado into a little smaller then half inch strips.

  8. Then make the wasabi mayo by mixing the mayo with the wasabi paste & set aside while you begin to roll the sushi.

Time to roll

  1. Lay out all your ingredients so they are in front of you.

  2. Take the bamboo sushi roller & place one sheet of nori down.

  3. Then, add a scoop of quinoa to cover the sheet of nori. Leave about a quarter inch of the top or the nori empty.

  4. Place all the ingredients closer to the bottom end (leave a bit of the nori to fold into itself when rolling).

  5. Add the ingredients by layering beets, avocado, tofu, mushrooms, & sprouts equally (but don't over crowd) horizontally across the seaweed.

  6. Once all the ingredients are laid out roll the seaweed. Repeat until all the rolls are done.

  7. Cut the sushi with a sharp knife into 1 inch pieces.

  8. Place the sushi on a plate with a bowl of wasabi mayo & garnish or place little drops on each roll & garnish.

Serve & Share with Love


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