Ingredients
- Sushi Rice: 2 cups cooked
- Nori Sheets: 5-6 sheets
- Fillings:
- Smoked Salmon: 4 oz, thinly sliced
- Mango: 1/2, julienned
- Cream Cheese: 2 oz, cut into strips
- Edible Glitter: A pinch for sparkle
- Microgreens: For garnish
- Avocado: 1/2, sliced
- Sushi Rolling Mat
- Soy Sauce, Wasabi, and Pickled Ginger for serving
Instructions
- Prepare the sushi rice by rinsing and cooking it according to package directions. Mix with rice vinegar, sugar, and salt, then let it cool.
- Lay a sheet of nori on the sushi rolling mat and spread a thin layer of sushi rice, leaving the top edge uncovered.
- Arrange smoked salmon, mango, cream cheese, and avocado in the center of the rice, sprinkling a touch of edible glitter.
- Roll the sushi tightly with the mat, sealing the edges with a moistened strip of nori.
- Slice the roll into 6-8 pieces with a sharp, wet knife and garnish with microgreens before serving.
Notes
- Use high-quality sushi rice for the best texture and flavor.
- Ensure your knife is sharp and wet to make clean cuts.
- Don’t overfill the rolls; too many ingredients can make them difficult to roll.
- Get creative with your fillings and experiment with different flavors.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Rolling
- Cuisine: Japanese
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 roll
- Calories: 250 Kcal
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg