Sushi Cones

Place quinoa and 1/2 cup cold water in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer, covered for 8-10 minutes or until water has absorbed. Turn off heat and allow to steam.

Place rice and 1 cup water in a small saucepan. Bring to the boil. Reduce heat to low. Simmer, covered for 8-10 minutes or until water has absorbed. Turn off heat and allow to steam 5 minutes.

Combine warm rice and quinoa in a bowl, add the sushi seasoning and mix it in with a spatula, in a chopping motion. Cool slightly.

Place half a sheet of nori onto a board, rough side up. Cover half the nori with rice mixture forming a square. Then top with carrot, avocado and cucumber diagonally to the rice mixture, then roll up as cone shape, dabbing the last bit of nori with water to secure.

Sprinkle with sesame seeds and spring onions to serve. Tip 1: You can replace the quinoa & sushi rice with 11/2 cups 90 second rice & quinoa to save time. Tip 2: To toast the sesame seeds, scatter them in a small non-stick frying pan, cook, shaking pan for 5 minutes until golden. Remove to a plate to prevent the seeds over-cooking. Tip 3: Serve with mayonnaise mixed with a little wasabi paste. Wrap in baking paper and tape together to keep them fresh and not sticky for picnic or lunch boxes.