Water saute the onion until soft and brown.
Add the mushrooms, the garlic granules and a pinch of salt, and continue to cook until the water is cooked out.
Place one nori sheet on a cutting board, shiny side down.
Slice from the center of the sheet to the right edge creating a flap.
In the upper right quadrant, spread the rice or quinoa with wet fingertips.
In the upper left quadrant, spread the spring mix and top it with sprouts and slices of red bell pepper.
In the lower right quadrant, mash the avocado pieces a little so there is still a lot of texture.
In the lower left quadrant, pile on the onion mushroom mixture.
Grate the Brazil nut and sprinkle it and nutritional yeast (if using) over the onion mushroom mixture.
Fold the lower right quadrant over the lower left quadrant.
Pick up the lower left quadrant and fold it over the upper left quadrant.
Pick up the upper left quadrant and fold it over the upper right quadrant.
Enjoy your sushi sandwich.
