Yeah, and I just like the texture more. Sometimes I rice up parsnips with the quinoa for a pretty interesting texture/flavor. You can follow sushi rice recipes to prep it. I don't cook the parsnips.

For filling I matchstick any combo of carrots, cucumbers, SPINACH, beets, peppers, whatever, and let 'em marinate in a tiny splish splash of tamari and sesame oil. Add avocado when rolling. Meat is optional but encouraged, if that's your thing.