Ingredientssushi

  • 3 cups cooked and cooled quinoa
  • 2 tbsp rice wine vinegar (gluten free)
  • 1 tbsp mirin (gluten free)
  • 1 tbsp Tahini
  • 6 slices smoked salmon
  • 1 avocado
  • 3 sheets seaweed
  • 1 bamboo mat

Directions

  1. Mix the quinoa, rice wine vinegar, mirin and tahini in a bowl.
  2. Lay the seaweed on the bamboo sheet.
  3. Spread the quinoa mix onto 3/4 of the seaweed.
  4. Place the filling in the middle of the seaweed.
  5. Roll up the sushi into a square.
  6. Cut pieces to sizes you desire.