Quinoa Maki with Avocado and Cajun Portobello Fillets

Ingredients

• 2 tablespoons vegan mayonnaise
• 1 tablespoon sambal oelek (Thai chile sauce)
• 1 cup quinoa, cooked in water according to package directions and cooled to room temperature
• 2 teaspoons rice vinegar
• 1 teaspoon sugar
• 5 or 6 nori sheets
• 1 avocado, cut into ¼-inch-thick slices
• 2 Cajun portobello fillets, cut into ¼-inch-thick slices (see recipe below)
• 2 scallions, chopped
• Soy sauce
• Sea salt
• ¼ cup extra virgin olive oil
• 2 shallots, chopped
• 2 garlic cloves, minced
• 2 to 3 tablespoons low-salt Cajun seasoning
• ½ cup dry white wine
• 1½ tablespoons white wine vinegar
• 4 large portobello mushrooms, stemmed, gills removed, cut on the bias into ¼-inch slices

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