Onigirazu Quinoa Sushi Sandwich
[Vegan]

For the Turmeric Quinoa:

1. Pour the quinoa into a fine mesh strainer and rinse under running water for at least 30 seconds. Drain well.
2. Combine the rinsed quinoa and water with turmeric, pepper and salt in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 12 minutes. Reduce heat as time goes on to maintain a gentle simmer.
3. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Remove the lid and fluff the quinoa with a fork.
4. While the quinoa is cooking, prep your veggies. Wash, peel, slice, shred, etc.

For the Miso Ginger Sauce:

1. Blend all ingredients in a high speed blender until smooth and creamy, adding water as needed.

To Assemble:

1. Lay out individual nori sheet on a length of cling wrap, on a working surface, shiny side down.
2. Drop 1/4 of the quinoa in the center, and flatten.
3. Now pile veggies of your choice (chard, avocado, carrot, beet, cucumber, cilantro) over the quinoa (right to the edges of the quinoa).
4. Top with second 1/4 of quinoa.
5. Fold the nori as a package, bringing up each corner to meet in the middle, with some overlap.
6. Fold the cling wrap up over, seal relatively tightly, then flip over and let sit five minutes.
7. Prep up the second nori wrap in the same way.
8. Slice packets in half using a sharp, wetted knife, and enjoy either warm or (same day) cold. Dip in the miso ginger sauce as desired.