Smoked Salmon Salad Maki
Ingredients
- 1 bowl Sushi Rice
- 1-2 pcs Seaweed Nori Sheet
- 1 pinch Furikake
- 1 pc Cucumber sliced
- 1 pc Avocado sliced
Instructions
- Place your nori, shiny side down, on the bamboo rolling mat
- Cover 2/3 of the nori (from the short end) with 1/3 – 1/2 c sushi rice. You’ll want the rice layer about 1/8″ thick. If the rice is too sticky to spread easily, moisten your fingers with water before spreading.
- Lay whatever sushi fillings you choose in a nice line, 1/3 of the way up the rice.
- Flip over the nori and sprinkle furikake. Start to roll
- Cut your roll using a large, sharp knife
- Lastly squeeze the salad on the sushi maki and ready to serve
