Ingredients
1/4 Cup Organic Jasmine Rice
1 Sheet Ocean Halo Organic Sushi Nori
1/8 Tsp. Sea Salt
1-2 Strips Thin Sliced Cucumber (peeled)
1-2 Strips Thin Sliced Jalapeno Peppers
1/8 Avocado Sliced Thin
1-2 Tsp. Sliced Green Onion
1-2 Ounces Wild Caught Salmon Cooked
Toppings
1 Tsp. Spicy Mayo
1 Tsp. Seeds - Flax, China, Hemp
Serve with
1 Tsp. Wasabi
1 Tsp. Organic Sushi Ginger
Directions
Bring 1 cup of water to a boil. Add rice, reduce heat, cover, and simmer for
15 to 20 minutes until rice is tender add sea salt to taste. Allow rice to cool completely before attempting to roll sushi.
Prepare vegetables of your choice in thin slices. Cook seafood or meat of your choice.
Place the Nori shiny side on the bamboo roller. If you do not have a bamboo roller you can use a cup towel, placemat, or plastic wrap.
Then place about 1 cup cooked rice onto sushi nori ensuring to leave a one-inch margin on the far side to seal.
Add vegetables and seafood of choice in the center of the rice.
Use the bamboo roller and fold over once, squeezing to ensure a tight roll.
Lift the bamboo roller and dab liquid on the far edge to seal the roll. You can use water, soy sauce, or coconut-aminos.
Use the bamboo roller to fold over a second time, squeezing to ensure a tight round roll. Remove the bamboo roller and it is time to cut your roll.
After your roll is cut you can add a wide variety of toppings. Common toppings include; fish eggs, tobiko, spicy mayo, siracha, seeds, green onions, etc.
Serve with Wasabi and Sushi ginger.