Mix dressing ingredients together.
Lay out the 2 wraps and spread 1 tablespoon of the dressing on over one side of each wrap.
Place the baby greens on the spread dressing. Top with red onions, line the cucumbers across the wrap. Mix the dressing into the salmon. Spread the salmon along side the cucumbers. Place the avocado slices along the salmon if using. Sprinkle the almonds over the salmon. Roll up tightly the tortillas be sure to roll so the cucumbers are all though the rolls. Slice each wrap into 8 slices and place cut side up.
plus to have a sushi mat most can be
ou are using tuna or salmon inside the rolls cut them
til well combined.
To roll sushi you can use a bamboo
shiny side down, on a sushi mat covered with plastic wrap
lace one full sheet of sushi nori on your bamboo mat
Place one full sheet of sushi nori on a bamboo rolling
Microwave the asparagus for about 1 minute.
Roll the sushi.
For your fillings, use a stalk of asparagus, some smoked salmon, and a line of mayonnaise.
Serve and enjoy!
Spread rice as same size of nori.
Place nori on the rice and put all the filling on nori.
Roll it and slice it as you like.
orking space.
Take the sushi rice and place on top
oo wet.
Using a sushi mat, place nori (seaweed) on
Slice the avocado and cucumber into long, thin slices.
Roll the sushi inside-out, using avocado, cucumber, and shrimp as your fillings.
Before cutting the sushi into pieces, spoon the masago over the sushi roll to coat (you can use more or less masago depending on your preference). Now cut the sushi into 6 or 8 pieces.
Serve with shoyu, wasabi, and ginger if desired.
f nori on a bamboo sushi roller (available at import stores
Cut teriyaki chicken into small chunks. Put a nori sheet on top of a bamboo mat (makisu). Spread sushi rice on top of the nori sheet.
Place the chickent chunks lengthwise on the rice. Put a little bit of teriyaki sauce on top of the chicken.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi.
Cut the rolled sushi into bite-sized pieces.
Discard the white bulbs.
Roll the sushi, using one green onion
Cook the unagi according to the package.
Wash the cucumber and slice into long thin strips.
Slice the avocado into very thin (but still thick enough so they don't tear when you put them on your sushi) slices.
Slice the unagi into long thin strips.
Roll the sushi inside-out, using cucumber and unagi as your fillings.
Place the avocado slices overlapping on the sushi.
Serve with shoyu, wasabi, and ginger if desired. Enjoy!
spread about 3/4 cup sushi rice evenly over the nori
Bake or fry tempura shrimp as directed on the package.
Cut tails off the tempura shrimp.
Slice tempura shrimp in half lengthwise.
Roll the sushi inside-out, using 1/2 a sheet of nori instead of a whole sheet, and 2 slices of tempura shrimp (one whole shrimp) as your filling.
Drizzle teriyaki sauce over the roll, and squeeze a stripe of hot sauce along the roll. Enjoy!
Cook sushi rice.
Slice the red bell pepper into thin strips, discarding the seeds.
Cut cream cheese into thin sticks, about 1 cm wide.
Wash cilantro, cut or tear into small pieces.
Roll the sushi, using 2-3 slices of red bell pepper, about 3 sticks of cream cheese, and about 1/4 tsp cilantro as your fillings.
Serve with salsa. Enjoy!
In a large glass or plastic bowl, dissolve the sugar, salt, and chili paste in the lime juice. Season with pepper and cumin. Stir in the olive oil, garlic, onion, tomato, and cilantro. Gently mix in the salmon, then cover, and refrigerate for 4 hours.
To serve, drain the excess liquid from the salmon, then gently stir in the avocado slices, and allow to rest at room temperature for 15 minutes.