This recipe can be made with (see above picture) or without (bottom picture) rice.
To make with rice, prepare the rice.
Ingredients:
3/4 c Sushi or Jade Pearl Rice
Splash Sesame oil
Splash Rice vinegar
2 pinches Himalayan salt
2 c water
Make rice in rice pot or in a sauce pan on stove top. If on the stove top, add ingredients, cover, bring to a boil, then lower temperature and let simmer until the water is cooked into the rice. About 20 - 30 min.
Rest of the ingredients:
Fresh Norwegian Salmon filet
Nori
English Cucumber
Carrot shreds
Avocado
Remove the skin. With Norwegian Salmon the fat layer makes it easy to pull the skin off without having to use a knife except in the thin areas.
Slice the salmon. I like mine to be a bit thick like pictured above and slice against the grain. I try to select salmon that is about as long as the nori.
If you have an avocado, cut into long strips
Either use carrot shreds or cut carrots into long, thin slices
Place on a bamboo mat, a nori sheet shiny side up and with scored lines parallel to the string holding the mat together.
Place the salmon nearest you. Then place the cucumber, carrot, and avocado in rows behind it. They should reach about 1/3 of the length of the nori sheet. Cover the rest of the nori in a thin layer of rice.
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