Soak the rice paper sheets individually in warm water until soft. Remove and place on a clean tea towel.
Place one layer of smoked salmon into the middle of the rice paper.
Add little bits of all of the ingredients, before tucking in the side edges and rolling tight. Set aside and repeat with the other rice paper sheets. Place in the refrigerator.
Cook the quinoa and set aside covered (so it stays slightly warm but not too hot).
Lay the seaweed sheets out side by side on a clean tea towel. Spread a layer of the quinoa over each sheet, leaving about 1 inch at the top.
Add little bits of the filling and roll tightly and set aside. Repeat for each of the seaweed sheets.
Peanut Dipping Sauce
Add all of the peanut dipping sauce ingredients into a food processor and blitz until smooth. If it is too thick, add some more water until you reach the desired consistency. Place in a small serving dish.
Ginger and Tamari Dipping Sauce
Mix the tamari, lime juice and ginger powder in a small serving dish and mix well.
Place the sushi, rice paper rolls and dipping sauces on a platter to serve.