Place the rice, quinoa, water, and salt in a medium saucepan. Cover, bring to a boil, reduce the flame to medium-low and simmer for 20 minutes.
While the rice is cooking, prepare the shiitake filling. Place shiitake in a saucepan with 1 cup water and bring to a boil. Reduce flame to low, add shoyu and maple syrup, cover and simmer 20 minutes. Remove shiitake and place in a small bowl. The shiitake cooking water may be chilled and used as a dipping sauce for the sushi, if desired.
When the rice is done, remove from the flame and let sit for 10 minutes. Remove and place in a mixing bowl. Heat the mirin and vinegar, but do no boil. Thoroughly mix the vinegar solution in with the cooked rice, fluff to cool, if the rice is hot. The best sushi is made with room temperature or leftover rice. Hot rice causes the nori to fall apart easily.
Place a sheet of nori on a sushi mat with the smooth, shiny side facing down on the mat. Spread approximately 1 1/2 cups of rice on the sheet, covering the width and length of the sheet, leaving only about 1/2 inch of the sheet closest to you uncovered. Moisten a rice paddle with a little cold water and press the rice down firmly against the nori. Sprinkle Eden Shake or roasted sesame seeds on the rice, lightly coating it.
Place a sheet of plastic wrap on top of the sesame coated rice. Press firmly with your fingers to press the sesame seeds into the rice slightly. Place another mat on top of the plastic wrap. Holding the bottom and top sushi mats with your fingers, flip the mats over and remove the top mat. The uncovered, shiny side of the sheet of nori should now be facing upward with the plastic wrap down against the bottom mat.
About two inches from the bottom of the nori, place 3 or 4 slices of avocado lengthwise across the sheet; then 3 or 4 shiitake slices. Sprinkle Eden Shake and ginger pickles over the avocado and shiitake.
Roll the sushi up in jelly roll fashion, pressing firmly with your fingers and thumbs, making sure to pull the plastic wrap and mat back as you roll forward. Continue rolling until completely rolled. Wrap the sushi mat and plastic wrap completely around the roll and squeeze very gently. Remove the sushi mat and plastic wrap from the roll. Set aside. Repeat the above steps until all ingredients have been used. You should now have 6 California rolls.
With a sharp, moistened knife, cut each roll in half, then each half in half and each quarter in half. One roll equals 8 pieces of sushi. Continue cutting, moistening the knife slightly before each slicing. You should now have 32 pieces of sushi.
Place on a platter and serve with Eden Wasabi (see Eden's recipe for making wasabi paste).
8g fat (25% calories from fat),