Step 1Heat tri-colour quinoa in a saucepan with 2 cups of water over a medium heat. Bring to the boil. Reduce heat to low; cover. Simmer for 12–15 minutes, or until water is absorbed. Remove from heat, cover and set aside to steam for 5 minutes. Quinoa should be a little gluggy or sticky.
Step 2Add toasted sesame seeds and sushi seasoning to quinoa; stir until well combined. Line a baking tray with foil. Spread out quinoa evenly on tray and set aside until completely cooled.
Step 3Place white vinegar in a bowl with 1 cup of cold water. Divide quinoa into 4 even portions. Set one sheet of nori, shiny side down on a bamboo mat or a piece of baking paper, with the longest side of nori facing towards you.
Step 4Wet hands with vinegar mixture and spread 1/4 of the quinoa evenly over the bottom 2/3 of the nori sheet, leaving a small border around the edge of the nori.
Step 5Place some sliced avocado and smoked salmon along the middle of the quinoa and top with some shredded carrot, capsicum slices and cucumber. Lift the end of the mat closest to you, roll it over the ingredients to enclose and continue rolling to make a complete roll. Continue with the remaining nori, quinoa and fillings. Wrap each roll tightly in cling wrap and refrigerate for 30 minutes. Slice each roll into 9 pieces and serve with pickled ginger and soy sauce.