Sesame and Ginger Temaki Rolls with Quinoa

Place the quinoa in a saucepan with stock and bring to a boil. Reduce to simmer with lid on, slightly ajar for 15–20 minutes until tender. Put lid on tightly and leave to sit for 10 minutes. Remove lid, stir through vinegar and sesame oil. Leave to cool to room temperature.

Mix together mayonnaise with wasabi paste. Add more if you prefer a spicier condiment.

Slice mushrooms. Heat a generous spoonful of oil in a sauté pan over a medium heat. Add mushrooms, garlic and ginger. Cook for 4 minutes, moving frequently. Add the tamari and cook for another 2 minutes. 

To serve: Lay out sliced vegetables on a platter or board. Place mushrooms, sauerkraut and wasabi mayo into bowls. Fold the nori sheets in half lengthways to create two long pieces.

To assemble: Take one long nori strip. Use your hands or a spoon to spread 1 very heaped dessertspoon of quinoa on one third of the sheet. Drizzle the quinoa with some of the wasabi mayonnaise. Place fillings on top. Use less than you think, the cone gets tricky to make if you overfill!

Cook's tip: The trick to folding your temaki is this – take the bottom left hand corner of the nori sheet where you’ve put the quinoa and bring it up to the top right hand corner of the section that has quinoa. This creates a cone shape. Wrap the remaining dry section of nori around to create the full cone. Use a tiny bit of water to secure the last little flap of nori.