Quinoa Sushi

Ingredients

1/2 C quinoa
1 C water
1 Tbsp apple cider vinegar
1 tsp sea salt
1 carrot
1 lebanese cucumber
1 avocado
200g cooked or smoked salmon (or 1 small can tuna can be used instead)
4 nori sheets
1 Tbsp tamari soy sauce
1 tsp sesame oil
1 tsp rice wine vinegar
1/2 tsp wasabi paste

Method

Rinse the quinoa in cold water rubbing it to help with the rinsing. Then put it into a pot with the water, vinegar and salt and bring to a boil. Cover with a lid and reduce the heat to low and simmer for another 10-15 minutes. Then remove from the heat and leave covered to stand for another 5 minutes. After this, put the quinoa into a bowl to cool while you prepare the rest.
Cut the carrot, cucumber and avocado into thin match stick slices.
Combine the soy sauce, sesame oil, rice wine vinegar and wasabi in a small bowl. Then add half of the dressing to the quinoa and mix well.
To make the rolls, lay the nori shiny side up on bamboo sushi mat (or simply on a flat surface if you don't have one) and spread the quinoa in a thin 5mm layer over the nori sheet with a 2cm gap with no quinoa at one end of the sheet.
Lay the filling ingredients horizontally in a line across the quinoa. Moisten the exposed nori sheet with a little water and then start rolling very tightly from the opposite side to finish the roll at the side of the exposed nori. Then seal the roll by pressing the exposed, dampened nori onto the rest of the nori roll.
Place the finished rolls in the fridge to stand for half an hour before slicing into pieces using a very sharp knife. Lay the slices on a serving platter and drizzle with the rest of the dressing.