1CQuinoacooked (try the red variety if you can find it!)
Canned Sliced Beetsjulienned
Soy Saucefor serving
Begin by preparing all of your vegetables by slicing them in very thin strips (julienne) and cooking the rice and quinoa. Set aside to cool for a few minutes.
Combine the vinegar and sugar and heat in a small saucepan until the sugar is dissolved. Set aside to cool for a few minutes.
Lay the sushi mat down and place one sheet of seawood nori on it.
Mix together the rice, quinoa, vinegar and sugar.
Using wet fingers, spread the rice mixture onto the nori in an even layer almost to the edges, leaving more room at the end furthest from you (where you will be closing the roll).
Place the vegetables in the center of the rice, layering one on top of the other. Do not overfill.
Using the edge of the sushi mat, begin rolling away from you and folding the nori over the rice and using your fingertips to hold the filling in. Use the mat to tighten the roll before proceeding. If you do not tighten, the filling will fall out when you try to cut it. Continue to roll until the end and use the mat to tighten.
Trim the ends with a sharp knife, Slice the roll in half and continue to halve them until you have eight pieces. Serve with soy sauce.