Rice-Quinoa blended Veggie Sushi
2 1/2 RICE COOKER cups white sushi rice
1/2 RICE COOKER cups quinoa (I used red but regular is fine too)

4 tbsp rice vinegar
2 tbsp mirin or MORE rice vinegar (will make less sweet)
3 tbsp sugar
2 tsp salt

Nori sheets
Avocado, cut into thick strips
cucumber, cut into thin strips

Black sesame (or brown if you prefer)

Put your white sushi rice and quinoa in a rice strainer and rinse multiple times until the water is no longer cloudy. Put in your rice cooker and add water up to the 3 cup mark. Start rice cooker.

Next, combine your rice vinegar, mirin, sugar and salt in a small saucepan and bring to a boil on the stove, whisking. When all the powder has dissolved, remove off stove and let cool.

When rice-quinoa blend is done cooking and on the warm setting, remove it and put it in a large glass bowl. Drizzle and fold in your rice vinegar mixture while fluffing the rice to cool it. You can fan the rice if you are really excited about cooling it off. Do not put in freezer or refrigerator as this will harden the rice, but let it come to temperature naturally.

Prepare a bamboo rolling sheet and place one sheet of nori on it with the shiny side facing down. Cover 4/5 of the surface with your cooled rice leaving the top 1/2 inch bare. Place a strip of avocado in a horizontal line in the middle of your rice surface and roll up your sushi. Use a dab of water to seal the rolled edge together. Let it sit on the seam for a minute and then slice into rolls with a serrated or very sharp knife. Sprinkle with sesame seeds if you desire and serve with a gluten-free soy sauce or coconut aminos (for soy allergy). Enjoy!