Quinoa Maki with Avocado and Cajun Portobello Fillets

• 2 tablespoons vegan mayonnaise
• 1 tablespoon sambal oelek (Thai chile sauce)
• 1 cup quinoa, cooked in water according to package directions and cooled to room temperature
• 2 teaspoons rice vinegar
• 1 teaspoon sugar
• 5 or 6 nori sheets
• 1 avocado, cut into ¼-inch-thick slices
• 2 Cajun portobello fillets, cut into ¼-inch-thick slices
• 2 scallions, chopped
• Soy sauce

1. In a small bowl, mix together the vegan mayonnaise and sambal oelek. Set aside.

2. In a medium bowl, stir together the quinoa, vinegar, and sugar. Spread a thin layer of the mixture on a sheet of nori, covering the sheet except for a 1-inch space along the far edge of the sheet. 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.

3. Moisten the clean edge of the nori sheet with a bit of water. Beginning at the filled end, roll up the nori sheet very tightly (you may want to use a sushi mat). Press firmly when you get to the moistened edge to seal the roll. Repeat with the remaining nori and filling, Cut each roll into 6 pieces. Serve with soy sauce for dipping.