for sushi die-hards, one can use red quinoa to resemble roe for sushi roll topping!
i've made vegan sushi with brown short grain rice and quinoa for a pot-luck in the fall last year and it was a success - i highly recommend it! the ratio of rice:quinoa was 2:1, season with the usual fixings, and wrap with veggies in seaweed sheets! don't forget to let the rice cool before adding the vinegar.
my favourite sushi roll fillings (all julienned):
grilled zuchinni, baked taro and/or sweet potato
marinated shiitake/pearl mushroom (plus grilled zuchinni is good too)
avocado, cucumber, carrots
lettuce and tomato
grilled marinated ginger tofu with shiitake/pearl mushroom
i hope some of you get to try it!