Fresh and Tasty Kale Sushi Rolls
Tender kale leaves wrapped around quinoa, avocado, and crisp vegetables — a fresh, no-nori twist on sushi that turns a handful of garden greens into a bright, wholesome bite.
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Total Time 20 minutes mins
- 4 large kale leaves, stems removed
- 1 cup cooked quinoa or brown rice
- 1/2 cucumber, thinly sliced
- 1 avocado, sliced
- 1 carrot, julienned
- 1/2 red bell pepper, sliced
- 1/4 cup sprouts (optional)
- Soy sauce or tamari for dipping
- Sesame seeds for garnish (optional)
Prepare the Kale: Blanch the kale leaves in boiling water for 10-15 seconds to soften. Immediately transfer them to an ice bath to stop the cooking process. Pat dry.
Assemble the Rolls: Lay a kale leaf on a flat surface. Spread a layer of quinoa or rice along the bottom third of the leaf, leaving some space at the edges. Add a few slices of cucumber, avocado, carrot, and bell pepper on top.
Roll It Up: Starting from the bottom, carefully roll the kale leaf over the filling, tucking it tightly as you go. Roll it all the way to the top, sealing the edge with a little water if needed.
Slice and Serve: Using a sharp knife, slice the roll into bite-sized pieces. Garnish with sesame seeds and serve with soy sauce or tamari for dipping. Enjoy your fresh kale sushi rolls!