Testing my sushi making skills. Made these yam-avocado rolls with a blend of quinoa and organic brow rice - by replacing the white rice I gained extra protein and fibers, which helps to balance the starch and carbs. Quinoa is also a great plant source of proteins. These sushi rolls are a complete meal on their own. The fiber content in it will slow down the sugar absorption from the rice and yams and help keep blood sugar levels from spiking. When I made this I also avoided the extra fats originated from deep frying the yam tempura, usually used on yam-avocado roll recipes in sushi restaurants.

Ingredients

• 1 cup of brown rice (sushi rice type)

• 1 cup of quinoa

• 1 baked yam - pilled and sliced

• 2 avocados sliced

• 1 pack of seaweed sheets

• Sesame seeds

• Tamari sauce or coconut aminos

Instructions

Bake the yam for 1 5 min at 180C. Meanwhile, cook the rice until sticky and cook the quinoa and drain. Once rice, quinoa and yam are ready, let them cool completely. In the mean time peel and slice the avocados, set aside. Once the yam is cooled down, slice it. Place a seaweed sheet over a dry flat surface, and 1/2 a table spoon of brown rice in the center, top it with 1/2 table spoon of quinoa, a few slices of yam and a few slices of avocado. Roll the seaweed pressing firmly. Using a sharp knife slice the roll. Repeat this process until you have made enough rolls. Top the rolls with sesame seeds and serve with tamari sauce.