Quinoa Maki with Avocado and Cajun Portobello Fillets

Name: Quinoa Maki with Avocado and Cajun Portobello Fillets
Ingredients: 2 tablespoons vegan mayonnaise; 1 tablespoon sambal oelek (Thai chile sauce); 1 cup quinoa, cooked in water according to package directions and cooled to room temperature; 2 teaspoons rice vinegar; 1 teaspoon sugar; 5 or 6 nori sheets; 1 avocado, cut into ¼-inch-thick slices; 2 Cajun portobello fillets, cut into ¼-inch-thick slices (see recipe below); 2 scallions, chopped; Soy sauce; Sea salt; ¼ cup extra virgin olive oil; 2 shallots, chopped; 2 garlic cloves, minced; 2 to 3 tablespoons low-salt Cajun seasoning; ½ cup dry white wine; 1½ tablespoons white wine vinegar; 4 large portobello mushrooms, stemmed, gills removed, cut on the bias into ¼-inch slices