Salmon Quinoa Sushi Rolls
Why You’ll Love These Salmon Quinoa Sushi Rolls
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gluten free + naturally dairy free
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quinoa ups the protein vs traditional sushi rice
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perfect for meal prep lunchboxes
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leftovers become tomorrow’s lunch — no waste
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bright, colourful, nutrient dense (great for kids)
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versatile — change vegetables / protein / dip as needed
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surprisingly easy once you make 1 or 2 rolls
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salmon marinates while you get everything else sorted
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tastes like “store bought sushi” without the price tag
Homemade sushi doesn’t need to feel precious or intimidating.
It can simply be a way of extending what you already have — with added colour, crunch, protein and flavour.
This version — with quinoa instead of rice and with salmon marinated for actual depth of flavour — is one I come back to again and again. it’s nourishing, vibrant, playful and clever. and I’m always quietly smug when dinner leftovers become the most colourful lunch the next day.
If you’ve never rolled sushi yourself — this is your invitation. once you “get” the roll, it’s easy. and then it becomes a delicious habit.
Recipe — Salmon Quinoa Sushi Rolls
The salmon
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1 salmon fillet
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3 tbsp olive oil
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1 clove garlic, finely chopped
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1 tsp ginger, finely chopped
For the quinoa
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1 cup white quinoa
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1⅓ cup water
For the veg
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baby spinach leaves
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½ carrot — matchsticks
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½ red capsicum — matchsticks
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1 zucchini — ribbons via vegetable peeler
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½ ripe avocado — sliced
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1 small beetroot — finely grated
The dipping sauce — Thai Kombucha Style
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1 small red chilli
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2 sprigs mint
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1 tsp coconut sugar
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¼ bunch coriander (cilantro)
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1 tbsp kombucha
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1 tsp gluten free soy / tamari
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1 tsp lime juice
Instructions
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In a zip seal bag add salmon, oil, garlic + ginger. Remove air to create a vacuum seal. Chill 1–6 hrs.
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Rinse quinoa. Place in saucepan with water. Bring to slow boil then reduce to low. Lid on. Simmer until water absorbed (~10 mins).
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Remove from heat. Rest 10 mins. Spread onto plate to cool completely.
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Bring nonstick pan to medium heat. Place salmon skin side down (no extra oil needed).
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Cook gently until just over half cooked. Flip. Remove pan from heat. Residual heat finishes it.
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Cool. Flake salmon into generous pieces.
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Prep all vegetables.
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Place sushi paper shiny side down on mat (or baking paper).
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Spread quinoa in an even layer, leaving ~2cm gap top + bottom.
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Layer vegetables + salmon.
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Roll tightly, using mat to tuck + guide.
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Slice into halves or 8 small pieces.
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Dipping sauce: chop herbs with coconut sugar. Add boiling water briefly to dissolve. Add kombucha, lime, chilli, soy. Stir + taste to adjust.
Tips + Variations
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swap quinoa for black rice, brown rice, millet or cauliflower rice
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use canned salmon if you’re short on time
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use roast chicken leftovers — surprisingly delicious
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tuna works — marinate as per the salmon
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add toasted sesame seeds inside for flavour lift
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switch kombucha for apple cider vinegar if needed
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use rice paper if seaweed isn’t your thing
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keep knife wet for cleaner slices
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leftover dipping sauce is an instant salad dressing
Serving + Storage
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best eaten fresh the same day
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can be prepped in the morning for lunchboxes — just keep chilled
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if packing, keep avocado in centre to prevent browning exposure
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the dipping sauce will keep 2–3 days in airtight glass jar
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quinoa rolls don’t freeze well — keep refrigerated only
FAQ
Q. Can I make these without salmon?
yes — this recipe is a structure, not a rule. use tofu, roasted veggies, chicken, tuna, prawns — anything works.
Q. Can I use rice instead of quinoa?
absolutely — just use sushi rice, short grain rice OR leftover rice (season lightly with rice vinegar + a pinch of sugar and salt).
Q. My roll falls apart — why?
usually too much filling or quinoa spread too thick. less filling = easier rolls. also press gently but firmly when rolling.
Q. Is kombucha required?
no — ACV + lime = great swap.
Q. Can I make these the night before?
yes — but assemble in the morning for best texture (prep everything the night before so rolling is fast).
Marinated Salmon, Quinoa and Vegetable Maki Roll
Ingredients
- 1 salmon fillet
- 3 tablspoon olive oil
- 1 clove of garlic
- 1 tsp chopped ginger
- 1 cup white quinoa
- baby spinach
- 1/2 carrot in fine matchstick
- 1/2 red capsicum in fine matchstick
- 1 zucchini in ribbons with vegetable peeler
- 1/2 Ripe Avocado in slices
- 1 small beetroot finely grated
Thai Kombucha Dipping Sauce
- 1 small red chilli
- 2 sprigs mint
- 1 tsp coconut sugar
- 1/4 bunch corriander cilantro
- 1 tbsp Kombucha
- 1 tsp Gluten free Soy Sauce or tamari
- 1 tsp Lime juice
Instructions
- In a zip lock bag big enough for your salmon, add the salmon fillet, olive oil, garlic and ginger.
- Close the bag squeezing out all the air as you do it up to create a vacuum . Place in the fridge and allow to marinate for 1 – 6 hours.
- Meanwhile cover the quinoa with water and allow to soak for 10 minutes. Then drain and rinse.
- Place into a saucepan with 1 1/3 cup of water and bring to a slow boil. Then reduce temperature to low, cover with a lid and leave to absorb almost all the water (approx 10 minutes)
- Remove lid, remove from heat and allow to stand for 10 minutes, to finish absorbing the water and to cool slightly.
- Turn out onto a plate and spread to an even layer and allow to cool completely.
- Once the salmon is marinated remove from the bag and discard the ginger and garli.
- Bring a nonstick frying pan to medium heat and all the salmon skin side down. Ther eis no need to add any olive oil to the pan as the salmon is already well coated.
- Cook the salmon gently until the salmon is just over half cooked. (indicated by a change in colour in the fish and the protein and fat congealing on the sides).
- Once just over half cooked, flip the salmon over and remove the pan from the heat. The residual heat will carry on cooking the salmon but will ensure that it is not overcooked. The salmon is cooked when it eaasily flakes to the touch but is still moist with a slight bounce.
- Allow to cool and flake into big-ish pieces.
- Prep you vegetables. Get your sushi paper ready and your sushi mat (or baking paper).
- To make the Maki rolls, place the sushi paper shiny side down on the mat. Add enough quinoa to evenly cover the sushi paper, leaving a 2 cm gap between the front and back edge for rolling.
- Layer your vegetables however you like. Top with some of your flaked salmon, some coriander leaves.
- Then roll. using the mat to guide and a hand to gently squash and tuck the sushi paper down. Once the sushi paper is tucked around the ingredients snugly, use the mat to finish the roll and seal the edge. The first time might be messy but once you “get it” you will be rolling like a maki pro.
- Using a sharp knife cut the maki roll in half for bigger portions or in 8ths for smaller portions.
- Dipping sauce: finely chop the mint and coriander with the coconut sugar until supper fine.
- Add into a bowl with boiling water and allow to infuse for a minute or so. Add the Kombucha, lime juice to taste, finely chopped deseeded chilli, soy sauce, adjusting the flavour for your palate.
- Serve.
Notes
- Sushi paper is found in asian supermarkets or most major supermarkets, or online.
- Kombucha can be purchased from healthfood stores or make your own.
- Any left over dipping sauce makes a killer salad dressing.
- You can double or triple the recipe for bigger quantities.
If you loved this recipe try this
Chorizo, Pumpkin, Zucchini Frittata
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Did You Make This Recipe?
I’d love to see your version of these Salmon Quinoa Sushi!
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