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1
Blend all ingredients in a food processor until smooth.
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2
Taste and adjust seasonings as needed.
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3
Preheat oven to 400 F.
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4
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.
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5
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.
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6
Proceed once quinoa and yams have cooled.
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7
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!
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8
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.
