Preparation
Put the quinoa in a saucepan with twice the amount of boiling water. Cook for about 12 minutes.
Wash and cut the filling ingredients into thin strips, except for the lettuce and prawns (set them aside separately).
Soften a sheet of rice in warm water. Lay it out on a flat surface and top it with some lettuce leaves, the shrimp, avocado and mango strips in the middle. Roll it up, applying pressure to form a roll. Cut it with a sharp knife to obtain smaller portions, about four centimeters long. Place the radish slices on top and sprinkle with a few grains of quinoa. Repeat the procedure, selecting the ingredients for the filling to taste.
Cut the nori seaweed into rectangles about 10.5 cm long and 9.5 cm wide. Place it on a bamboo mat with the rough side up. Spread a small portion of the quinoa over the seaweed so that you have a thin layer. Set aside about 2 cm at one end and 0.5 cm at the other. In the center of the sheet, apply, to taste, a few strips of the ingredients you have prepared for the filling. Roll up the sushi roll, cut it into 4 pieces and repeat the procedure with different combinations (cod and mango; salmon and cucumber; shrimp and tuna; salmon and avocado; tuna and lettuce).
Put the soy sauce in a bowl, squeeze in the juice of a lemon and an orange and add the sake. Serve immediately with the sauce
