Riceberry rice salmon temaki (handroll)
1 cup Riceberry rice
1 ts sesame oil
Pinch of kosher salt
5oz Sushi-grade salmon
5 sheets of nori
1 avocado, thin half-moon slices
Finger-length sticks of cucumber
Julienned strings of carrots
Rinse and soak Riceberry in cold water for 30 minutes.
Remove soaking water and replace with 1-1/2 cups of fresh cold water.
Place Riceberry and water in a rice cooker or heavy-bottomed pot. Add salt.
If using a pot, bring to simmer and stir. Reduce to minimum heat, cover the pot, and cook for 30 minutes.
Remove from the stove and let it rest for 30 minutes.
Mix in sesame oil.
Rinse and dry salmon fillet.
Cut into strips, finger-length.
Cut a square nori sheet in half (will give you ten sheets).
Place the nori, shiny side down, on your palm.
Add 1/4 cup amount of Riceberry in the top left corner of the nori and spread it out evenly.
Add salmon and other ingredients.
Add sriracha and mayonnaise.
Roll the bottom left corner up to the middle of the top edge of the nori to form a triangle, and continue rolling until it forms into a cone shape.
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