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  • 4 oz fresh sushi-grade salmon
  • 1½ cups quinoa {cooked and cooled}
  • ½ avocado, sliced
  • ½ sweet potato, cooked, and sliced into long strips
  • a few spinach leaves
  • 1 teaspoon rice vinegar
  • pinch of sea salt
  • 2 nori sheets {seaweed sheets}
  • wasabi {optional}
  • tamari

Foodie Facts

My kids LOVE these!! And they’re so simple to make, my 4 year old can do it {with a little help with the rolling!}.

They’re a delicious snack or light lunch for grown ups too…


Slice avocado lengthwise sweet potato lengthwise. Set aside.

Combine quinoa, rice vinegar and salt in a bowl.

Place 1 sheet of nori on a bamboo sushi mat and pop a couple of tablespoons of the quinoa mixture on top.

Spread out the quinoa and leaving a small edge around the nori.

Line up slices of avocado and sweet potato in the center horizontally over the quinoa.

Roll the nori over veges and quinoa, and using the mat roll it over the sushi. Ensure it’s rolled tightly.

Wet the open edge of the nori with a few touches of clean water to make it stick to the outside of the sushi roll.

Repeat with remaining ingredients to make second roll.

Slice the rolls carefully into pieces with a sharp, wet knife.

Serve with wasabi and tamari if you wish, or liquid aminos is a great sauce option {available at health food stores}.

Other sushi flavour variations:

Salmon, sesame seeds, cucumber, carrot, chicken breast or even ham!

Thank you to the beautiful Sheridan Buchanan for this wonderful recipe.