• Heat a small pot to medium-high heat.
• Rinse your quinoa. drain it of all liquid, then add it to the pot, stirring constantly as you lightly toast it for extra nutty flavor.
• Add two cups of water as well as the rice and turn to highest heat setting.
• Once it starts to boil, reduce heat to low and simmer, covered, for twenty minutes. Once its hot and fluffy, season with vinegar, salt, and sugar.
• Fluff with a fork and allow to cool in a separate bowl.

Prep your veggies while the rice and quinoa simmer away:

• Cut the ends from the asparagus and blanch it briefly in boiling water to tenderize.
• Next julienne the carrots, and cut the bell pepper and cucumber into thin strips.
• Snip as many strips of green onion as you'd like and grab a big fistful of sprouts too! I like to lay out all my veggies, toppings, and sauces, so that once the rice and quinoa are ready, I can quickly roll everything together and start chowing down.
• Cover a bamboo mat with plastic wrap and top with a sheet of nori.
• Using a large spoon, spread quinoa and rice in a thin layer atop the seaweed sheet.
• At the very end of the sheet, arrange your veggies in three compact rows.
• If you're adding fish or cream cheese you'll add it here as well.
• First time rolling sushi? [click here] for a photo tutorial of the entire process.
• Roll, slice, and sprinkle with sesame seeds!