Add quinoa, water, apple cider vinegar, and salt into the Instant Pot. Set to High Pressure for 1 minute. When the timer goes off, let pressure release naturally for 5 minutes, then carefully open the release valve to let out the remaining pressure.

Let the quinoa cool to room temperature, otherwise it will make the nori soggy.

Meanwhile, slice the mango, cucumber, avocado, and green onions into strips to fit the length of a nori sheet.

Slide a sushi roller into a gallon plastic bag, or cover with plastic wrap. Place 1 sheet of nori (shiny side down) onto the sushi roller. Starting at one of the short ends of the nori, spread out a layer of quinoa to cover ¾ of the nori sheet (leaving some empty space at the other end of the nori sheet).

Towards the middle of the quinoa layer, place down a line of mango, cucumber, avocado, and green onion. Drizzle a light line of sweet chili sauce on top.

Grip the edge of the sushi roller and gently roll the quinoa side of the nori over the fruit and veggies. Once rolled, take a bit of water and rub the end of the nori to seal it against itself.

To plate, take a very sharp knife and slice the roll into 8 equal pieces. Lay the pieces out on a plate and serve with a little extra sweet chili sauce for dipping.