I used to make a green pea hummus for my brothers that over time became known as "yummus." This is a riff on that old favourite. We would put it on just about anything, and these Nori rolls were one of the more creative discoveries that came out of that experimentation.
A note on the rolls. I've listed the vegetables that I used (roasted yams and purple cabbage), but really, any vegetable would work. Just ensure that it is either soft and cooked, or cut small enough that it's easy to cut and bite through. This is a great way to use up vegetable odds and ends that you may have kicking around. —kangarhubarb
Blend all ingredients in a food processor until smooth.
Taste and adjust seasonings as needed.
Preheat oven to 400 F.
Bring quinoa and scant 1 cup of water to a boil. Reduce heat to a simmer, cover, and continue to simmer for 15 minutes. Turn off heat and let sit 5 minutes. Fluff quinoa with a fork and set aside to let cool.
While quinoa is cooking, chop yam into yam-fry sized matchsticks. Toss with olive oil, black pepper, and salt. Place on a parchment-lined baking sheet and place in oven. Check and stir after 15 minutes. Check again in 5 - 10 minute increments thereafter. Remove when soft and just starting to crisp up around the edges.
Proceed once quinoa and yams have cooled.
For traditional Nori rolls, lay Nori flat (on a bamboo sushi mat if you have one) and spread a layer of green pea hummus (a nice thick one). Top with a thin layer of quinoa, followed by chopped cabbage and yam matchsticks. Roll, slice with a sharp serrated knife, and enjoy with soy sauce!
For Nori hand rolls, cut Nori sheets in half. Place fillings in one corner and wrap Nori around to form a cone.See here for instructions: http://www.thekitchn.com/how-to-make-a-sushi-hand-roll-103254.