Then place in a saucepan with 450ml cold water bring to the boil, then cover and simmer on a low heat for 20 minutes.
After 20 minutes, remove from the heat, carefully fluff with fork, then leave with the lid on to settle for 10 minutes. Pour onto a large platter and coat with sushi seasoning vinegar. In a dry non-stick frying pan toast the sesame and sunflowers seeds until lightly golden.
To make the omelette beat the eggs season with sea salt, white pepper and palm sugar. Melt the coconut oil in a non-stick frying pan and make the omelette. Place on a plate to cool once cooked.
When the sweet potato and egg have cooled, cut into small cubes. Add the cooled quinoa to a mixing bowl, add the sweet potato, egg, cucumber, seaweed, toasted sesame seeds, sunflower seeds, chives and stir gently till mixed.
Carefully fold in the avocado.
Drizzle over with either teriyaki or soy sauce.
(Recipe: Lisa Roukin. Image: David Munns)