This Quinoa Avocado Sushi Roll would make a fantastic appetizer for a date night at home, or a delicious lightened-up lunch. You can even impress your friends with your newly learned sushi rolling skills.
For the Roll:
3sheets of Nori, sushi paper
bamboo rolling mat
1 1/3cupsof water
1ripe California Avocado, pitted, peeled and sliced
Wash the quinoa in cool water to remove any soapy residue. Place quinoa and water in a small sauce pan. Set to high heat, stirring occasionally until it reaches a boil. Reduce heat to low, cover and let cook for 12-15 minutes.
Meanwhile in a small saucepan combine the vinegar, sugar and salt over low heat. Stir constantly until the sugar and salt are dissolved, then remove from heat and cool. Once the quinoa is cooked use a wooden spoon to scoop it into a plastic or wooden bowl. (do not use a metal bowl, it does not react well to the vinegar). Pour the vinegar mixture over the quinoa gently fold it in. Let the quinoa cool to room temperature.
For the Sushi Roll
Place the bamboo mat on a flat surface, lay a sheet of plastic wrap on top, then a sheet of Nori on top of that.
Use the back of the wooden spoon to carefully spread the cooled quinoa evenly over the Nori (about a 1/4" thick). Leave about 1/4" of the Nori uncovered at the end furthest from you.
Place two to three pieces of California Avocado on top of the quinoa (the side closest to you), followed by a few pieces of sun dried tomato, then top with the crispy bacon.
Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.
Use a sharp and wet knife to cut into 1" pieces.
For the Spicy Mayo:
Combine the Japanese Mayo, Sriracha, and sesame oil in a small bowl. Whisk until combined, then drizzle over prepared sushi rolls, or serve on the side as a dip.