Inside-Out Quinoa Sushi

Cornstarch Slurry

1. In a medium saucepan, on medium-high heat, reduce the mirin by half.
2. Add the rice wine vinegar and water.
3. Turn off the heat and add in cornstarch.

Assembly

4. Mix UNCLE BEN’S® Whole Grain Brown Rice & Quinoa into cornstarch
   slurry. Set aside to cool before making roll.
5. Place seaweed paper down on a bamboo mat and top with cold brown
   rice-quinoa mixture. Spread evenly on seaweed and press down softly.
6. Flip seaweed paper over gently so rice is on the outside.
7. In the middle of the seaweed paper, layer kani stick, cucumber and
   avocado.
8. Using the bamboo mat, roll tightly together.
9. Cut into 6-8 pieces and serve with ponzu dipping sauce.