INGREDIENTS
1 cup
quinoa cooked in water to package instructions
2 tsp
rice wine vinegar
1 tsp
coconut palm sugar
2 tbsp
toasted black sesame seeds
6
nori sheets
1
avocado
1
red pepper
1
carrot
1/2
small cucumber
6
spears asparagus
4 tbsp
namu shoyu sauce
pickled ginger
sriacha sauce
wasabi powder