Ingredients
Equipment
Method
- Cook rice. Rinse 2 cups Jasmine rice and place in a pot with 3.5 cups of water and a pinch of salt. Cover and bring to a boil. Reduce heat to low and simmer for 15 minutes. Let cool slightly.
- Meanwhile, prep your remaining ingredients. Season salmon fillet with salt and pepper and cook over a medium high pan in avocado oil, 3 minutes on each side. Remove from pan. Slice carrots into matchsticks and sauté briefly in the same pan for about 3 minutes. Remove from pan. Whisk eggs in a bowl, add a pinch of salt, and heat butter in the same pan to scramble egg until just cooked. Remove from pan. Thinly slice cucumber and avocado.
- After you prep your ingredients, clear a space on the counter for your rolling mat (or to lay down the nori) and set up all of your ingredients in front. Lay down the nori and fill it with half a cup of rice, pressing it down and smoothing it flat. Leave a 3 inch space on one edge.
- Spread your fillings in an even line close to, but not touching, the edge nearest you. Use the bamboo mat to roll over the filling, then squeeze, almost tugging it gently toward you. Roll some more, and squeeze, and again, until you've finished the roll. Lay it aside on a cutting board. The edges should soften and "seal" after it sits for a few minutes, but if it doesn't, you can run a think layer of avocado or sesame oil along the edge.
- Once they are all rolled you can slice into rounds, or keep rolled and eat like a burrito. Serve with coconut aminos or traditionally brewed shoyu sauce, along with ginger and wasabi if you like.
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