In a pressure cooker, add quinoa, ginger, Chinese five spice powder, a pinch of salt and two cups of water.
Close the lid and cook till the pressure releases. It usually takes around ten minutes.
Add the sesame oil and rice vinegar and combine well. Allow the quinoa to cool down to room temperature.
While quinoa is 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 eggs. Allow it to cool before cutting thin strips out of it.
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 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.