Smoked Salmon and Avocado Hand Roll with Quinoa

Place rice and quinoa and water into a medium saucepan and place over high heat. Bring to a boil , uncovered. Once it boils, reduce the heat, and cover with lid. Cook for 15 minutes. Remove from the heat and let steam , covered, for another 10 minutes. (Alternately, grains can be cooked in a rice cooker.)

In a small saucepan, heat rice vinegar, sugar and salt. Cook over low heat just until the sugar dissolves. Cool the vinegar mixture.

Place cooked grains into a large glass or wooden bowl (this prevents any interaction with rice vinegar). Sprinkle the vinegar mixture over the grains and mix gently with a wooden spoon. Allow to cool before forming hand rolls.

To form hand rolls:

Place the shiny side of the nori seaweed face down. Cut the sheet in half, parallel to the perforations. Put ¼ cup of the rice on the nori positioned diagonally from the upper left hand corner 45 degrees. Add 1 slice or 1/2 ounce of smoked salmon, 1 slice of avocado, 1 slice tomato. Begin to roll the long part of the nori around the rice and filling. Continue rolling until it wraps all the way around and forms a cone. With the end of the sheet tucked under the cone, lay it flat on a plate for a few minutes. Brush with water to seal . Repeat with the rest of the seaweed.