First, start by cooking the quinoa. Place the rinsed quinoa and the water in a medium saucepan over high heat. Bring to a boil, then cover the pot with a lid and reduce to simmer. The quinoa will be ready in 20 minutes.
After letting the quinoa summer for 20 minutes, remove the saucepan from the heat and add in the seasoned rice vinegar. Gently stir the quinoa, place the lid back on the saucepan and let the quinoa cool down and absorb the rice vinegar.
While the quinoa is cooling down, prepare the fillings and line them up on your work surface to make building the quinoa sushi easier.
To build the quinoa sushi rolls, start by wrapping the bamboo mat with a piece of plastic wrap. This will keep it clean and make your work a lot easier.
Now lay the bamboo mat flat on your work surface and lay one nori sheet on top.
Scoop out ⅓-1/2 cup quinoa on the nori sheet. Using the back of a wooden spoon spread the cooled quinoa evenly on the nori sheet, making sure to leave to leave about 1 cm border at the edge.
Place a few pieces of cucumber on top of the quinoa ( on the side that's closest to you)
Add the avocado strips
Top that with the cream cheese and a sprinkle of sesame seeds.
Now lift the end of the mat that's closest to you and gently roll it over the ingredients, pressing as you go to keep your rolls tights. Once the quinoa sushi roll is mostly rolled and you can only see the 1 cm edge piece. spread a little water on it and seal the sushi roll and set aside. This will make sure it is closed tightly. Do this with the remaining rolls.
Slice each roll into 8 pieces with a wet and sharp knife. Serve with soy sauce and wasabi!