First, wash the quinoa to remove the bitter saponin coating. Place it in a fine mesh sieve and rinse under cold running water, agitating it with your fingers or a fork.

Place the quinoa and water in a medium saucepan. Bring to the boil, then reduce the heat, cover with a lid and simmer for 15 minutes, or until the water has been absorbed. Stir in the sesame oil, followed by the sweet miso, until all the grains are coated. Taste test and add a touch more sesame oil or miso, if desired. Set aside to cool for 5 minutes or so.

Meanwhile, prepare the filling. Peel and deseed half a cucumber, then slice into batons. Julienne or grate a carrot. Slice the flesh of half an avocado into strips.

Get ready to roll! Take one of the nori sheets and place it shiny side down on a clean chopping board or work surface. Spoon half of the quinoa onto the sheet and use a silicone spatula to spread it in a thin layer all the way to the edges of the nori, leaving a 2cm margin at the top of the sheet. Press down with the spatula to level and compact it.

Arrange strips of cucumber, carrot and avocado across the middle of the sheet (leave sufficient filling for the second roll). Keep them as level as possible, with no hard edges poking out that could pierce the nori sheet.

Wet your fingers and dampen the 2cm margin at the top of the sheet (this will help it stick to the roll).

Start rolling from the bottom upwards, using your fingers to keep the filling in place and ensure it’s rolled in as tight as possible.

Wet a serrated knife blade and cut the sushi into six even pieces using a sawing motion.

Repeat using the second nori sheet and remaining filling.

Add some tamari soy sauce to a dipping dish and tuck in!