Quinoa sushi

• 1 cup quinoa
  
• 2 cups water
  
• 1 pinch sea salt
  
• 2 tbsp mirin
  
• 1-2 tbsp tahini
  
• 2 tbsp rice vinegar
  
• 3 sheets nori seaweed
  
• 1 medium avocado, sliced into long slivers
  
• 1 medium to large carrot, sliced into long strips 3mm thick
  
• 1 continental cucumber
  
• 1 red capsicum

• Rinse quinoa seeds well, like you would do a sushi rice, (to remove any bitter residue from the husk).


• Place in a pot with water and salt, cover and bring to the boil.


• Reduce heat and simmer until all the liquid is absorbed.


• Remove from heat and stir in mirin and vinegar. Cool, add tahini to help the grain stick together.


• Proceed as you would for regular sushi making, by placing a nori sheet on a bamboo mat. Spread quinoa over 2/3 of sheet. Place sliced long strips of vegetables down the centre, roll and squeeze tight. One roll should give you 6-8 pieces. Mix should make 2-3 rolls depending on how thick you make them.