Quinoa Maki With Avocado and Cajun Portobello Fillets

• 2 tablespoons mayonnaise (use vegan mayo to keep this vegan)
• 1 tablespoon sambal oelek (Thai chile sauce)
• 1 cup quinoa, cooked in water according to pkg. directions
• 2 teaspoons rice vinegar
• 1 teaspoon sugar
• 5 -6 nori
• 1 avocado, cut into 1/4-inch slices
• 2 cajun portobello fillets, cut into 1/4-inch slices (see Cajun Portobello Sandwich With Avocado and Remoulade)
• 2 scallions, chopped
• soy sauce

1. Mix the mayonnaise and sambal oelek in a bowl and set aside.
2. Stir together the quinoa, vinegar, and sugar in a bowl.
3. Spread a thin layer of the mixture on a sheet of nori, covering the sheet except for a 1" space along the far edge of the sheet.
4. On the full length of the near end of the nori sheet, place single strips of avocado and portobello, a sprinkle of scallions, and small dollops of the sambal mixture.
5. Moisten the clean edge of the nori sheet wih a bit of water.
6. Beginning at the filled end, roll up the nori sheet ver tightly(you can use a sushi mat if you have one).
7. Press firmly when you get to the moistened edge to seal the roll.
8. Repeat with the remaining nori and filling.
9. Cut each roll into 6 pieces.
10. Serve with soy sauce for dipping.
11. Enjoy!

mayonnaise, sambal oelek, quinoa, rice vinegar, sugar, nori, avocado, cajun portobello, scallions, soy sauce

Taken from www.food.com/recipe/quinoa-maki-with-avocado-and-cajun-portobello-fillets-421547 (may not work)