Alkalising Recipe of the Week – Alkaline Sushi

If you love sushi but want a more alkaline option then this is the recipe for you. Instead of using the traditional white rice trying switching it over to quinoa and millet, which are more alkaline grains.


Serves 4


1 Garlic clove, crushed

1 Red Chili

1 tablespoon Tamari

150g Tofu, thinly sliced

¾ cup Millet

¼ Quinoa

Nori sheets (4 – 6)

1 Avocado, peeled and sliced

1 Red Capsicum, sliced into thin strips

Small bunch Snow Pea Sprouts

2 Carrots, thinly sliced or coarsely grated



Mix together tamari, chili and garlic then place tofu in mixture to marinate.

Add millet and quinoa to a medium saucepan with 2 cups of water.

Bring to boil then simmer for 15 – 20 minutes, until millet is cooked.

Set aside cooked grains and allow to cool.

Once tofu has marinated, remove and quickly sear in a medium – hot pan.

Place nori sheet, shiny side down on a clean surface, using wet hands spread millet mixture over the nori. Be sure to leave a 2cm wide border on the edge (where you will seal it).

Place vegetable fillings and tofu along one side of the nori roll (be careful not to overfill it).

Start with the end where you have placed the filling, then gently roll the sushi, applying firm pressure as you go.

Once you reach the end, brush a little water along the 2cm border then press together. This will help the roll to stick together.

Voila! – You now have the most alkaline sushi out there!

You can also make your own dipping sauce with a little tamari, garlic, ginger and chili.

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