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Basic stovetop quinoa: Place the quinoa and water in a saucepan and bring it to a boil. Reduce the heat to a simmer, cover, and cook until all the water is absorbed (about 15 minutes). Energy-saver quinoa: Place the quinoa and water in a saucepan and bring to a boil. Cook, uncovered, for 5 minutes. Remove the pan from the heat, cover, and let rest for 15 minutes.
â Soy sauce and wasabi. 1) Cook quinoa in boiling water for 15 minutes (according to instructions). Allow to cool for 10 minutes (no longer as cold sushi does not work and if the sushi is too hot it will melt the nori) 2) Once the quinoa has cooled, stir in 3 tbsp of the rice vinegar. 3) Prepare the fillings by mixing the grated carrot with the yoghurt and slicing the pepper, cucumber and avocado. 4) Lay nori on a rolling mat. 5) Put a 3rd of the qunioa on the nori, leaving a 1 inch gap at the top. 6) For the first roll, place half the avocado and half the smoked salmon in the middle of the quinoa. 7) Roll the sushi roll. Check out the video below to see how to do it and see the pictures after that show me doing it.