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our gift to you

Feed them right from the start

Coconut Quinoa and Tuna Nori Wraps

Egg Free Gluten Free Nut Free

Don’t be put off by trying these at home – you don’t need to be a master sushi chef! We have swapped the white rice for healthier quinoa, but added some coconut milk to bind it together like the sticky rice in sushi.  Plus, this adds a natural sweetness kids love. The tuna ‘mayo’ filling is made with protein packed, Greek yoghurt instead of mayo.



1 cup (225g) cooked quinoa (or swap for brown rice)
2 tbs coconut milk
1-2 tsp Tamari or low sodium soy sauce
185g skipjack tuna, in springwater or extra virgin olive oil
1 spring onion, finely chopped
2 tbs greek yoghurt
3 baby cucumbers, cut into batons
4 nori sushi wraps
1. In a small bowl, mix together quinoa, coconut milk and tamari. Set aside in the fridge to become “sticky rice”.
2. Drain the tuna and mix with the spring onion and yoghurt. Season with salt if necessary.
3. Place one nori wrap lengthwise on a bamboo sushi roller (optional) or cutting board.
4. Place 3-4 heaped tablespoons of quinoa and spread evenly through the middle of the wrap, leaving some space on the top and bottom.
5. Place 1-2 tablespoons of the tuna mixture along the bottom third of the wrap, on top of the quinoa. Top with the cucumber slices.
6. Roll up tightly with the mat or using your fingers. Tuck the bottom of the wrap in tightly behind the cucumbers, then roll up the rest of the way.
7. Dot some water at the top of the nori to seal the roll together.
8. Cut on the diagonal half way to make two wrap sandwiches.
9. Repeat until the nori wraps are used up.

Place in a sealed container and consume within 24 hours to keep the nori wrap as fresh as possible. Tuna mixture can be prepared in advanced and kept in the fridge for 3 days. Add in avocado slices for an even creamier texture.

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