Base For Rice:

• Boil rice for about 20 minutes.
• Drain most of the water, add olive oil, rice vinegar, sugar and salt.
• Stir gently and leave to cool down.
• Cut 3 strips of grease proof paper 30 x 30 cm

 Quinoa Sushi topping:

• Boil Quinoa for about 20 minutes
• Drain and allow to cool down.
• With one strip of grease proof paper, put 3 table spoons of cooked sushi rice in the middle.
  
• Push rice together by pulling both ends of grease proof paper towards the middle.
• Press gently to achieve a small roulade 4 cm diameter.
• Slowly open the paper to reveal the rice and sprinkle Quinoa seeds around the rice.
• Gently cover the roulade with the paper strip and put in the freezer for about 5 minutes.
  
• Cut into small slices and serve.

Carrot Sushi topping

• Peel and grate 1 carrot finely.
• With one stripe of grease proof paper, put 3 table spoons of cooked rice in the middle.
  
• Push rice together by pulling both ends of grease proof paper towards the middle.
• Press gently to achieve a small roulade 4 cm diameter.
• Slowly open the paper to reveal the rice and sprinkle grated carrot around the rice.
• Gently cover the roulade with the paper strip and put in the freezer for about 5 minutes.
• Cut into small slices and serve.

 Dill Sushi topping:

• Finely chop fresh dill leaves.
• With one stripe of grease proof paper, put 3 table spoons of cooked rice in the middle.
• Push rice together by pulling both ends of grease proof paper towards the middle.
• Press gently to achieve a small roulade 4 cm diameter.
• Slowly open the paper to reveal the rice and sprinkle dill around the rice evenly.
• Gently cover the roulade with the paper strip and put in the freezer for about 5 minutes. Cut into small slices and serve.