2 1/2 cup uncooked rice
1/3 cup rice vinegar
1/2 tablespoon salt
1 1/4 teaspoon wasabi paste
6 each Redi Grilled™ Alaskan Sockeye Salmon Portion 4 oz 415192
12 each Nori sheets, cut into 3/4-inch wide strips
Heat Redi Grilled Wild Alaska Sockeye, cut in half lengthwise
Cook rice and transfer to a large bowl.
Stir together sugar, salt and vinegar until sugar is dissolved and pour over rice. Let rice cool.
With wet hands, shape 3 tablespoons of rice into a 2 x 2-inch block. Top with 1/8 teaspoon wasabi, and sockeye salmon and wrap with nori, wetting the top to seal nori together.
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