In a pressure cooker or instant pot, add washed and rinsed 1 cup raw quinoa, ginger, Chinese five spice powder, a pinch of salt and 1 and ½ cups of water. I prefer to do a pot in pot style while cooking my grains.
Close the lid and cook in manual for 2-minutes and wait for natural pressure release after the beep. It usually takes around ten minutes for the instant pot valve to return to normal.
Allow the quinoa to cool down. Take only a cup of cooked quinoa and add the sesame oil and rice vinegar and combine well.
While quinoa mixture sits and cooling, prepare the vegetables by cutting them into thin julienne. Now blanch a cup of spinach leaves in microwave until tender. (around 1 minute in high)
In a small bowl, place the julienne carrots and add the lime juice with salt. Let it rest for a few minutes.(I prefer to leave the carrots in refrigerator for half an hour so that they soak the salt and lime juice well. The tangy carrots complement the mellow flavored spinach and gingery quinoa quite well)
Prepare the Sriracha omelette in skillet by mixing the sauce in lightly beaten seasoned eggs. Allow it to cool before cutting thin strips out of it. Adjust the sauce and coat the strips with more sauce if you like.
Place one nori sheet on the sushi mat.
For an easy spreading, wet the tips of your fingers and gently press the quinoa into a thin layer on the nori sheet. Start working towards the edges while leaving about an inch on the other end or the edge farthest from you.
Spread a layer of quinoa evenly on it. Add carrots, cucumber and spinach in rows.
Now add the egg omelette strips next to the veggies. Gently roll the sushi mat to form a roll.
Cut the roll in desirable size. I wanted to cut the sushi roll in to mini cigar-shaped rolls. Hence, I added a thin layer of quinoa and veggies.
Serve with tamari, wasabi and pickled ginger or with miso sauce if you like.