Veggie sushi rolls

These cucumber sushi roll-ups have a quick and easy beetroot and quinoa filling.

Less than 30 minutes 

Makes about 16


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  • 200g cooked beetroot, grated finely 
  • 1½ cups (375ml) cooked quinoa  
  • Handful each mint and dill, chopped 
  • Handful pumpkin seeds, toasted and chopped (optional) 
  • Salt and milled pepper 
  • 2 large cucumbers 
  • carrot, peeled and cut into matchsticks 
  • ½ bell pepper, cut into matchsticks 
  • 1 disc (40g) feta cheese 
  • Toasted sesame seeds, for sprinkling (optional) 



  1. Combine beetroot, quinoa, herbs and pumpkin seeds, if using. Season. 
  2. Slice thin ribbons of cucumber, using a vegetable peeler to cut lengthways from one tip to the other. (Be sure to slice on either side of the cucumber, stopping once you reach the watery centre – you’ll notice ribbons from the centre doesn’t hold its shape. You can reserve that juicy part for use in salads later.) 
  3. Lay ribbons flat and add a spoonful of quinoa mixture on one end each.  
  4. Top with carrot and bell pepper sticks and a little sprinkle of feta.  
  5. Roll up cucumber strips to create a tube, using fingertips on the side to secure filling as you roll upwards. 
  6. Place into lunchboxes, sprinkle with sesame seeds if you like, seal and chill until serving.  


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