veggie, salmon and rice sushi

How To Make veggie, salmon and rice sushi

• Step 1
  Cook white rice as according to package.
• Step 2
  Spread rice on platter and allow rice to cool while you slice the celeryand carrots into 1/2 inch strips,and shred salmon into small pieces. You can use a cheese grater to shred the carrots more easily.
• Step 3
  Sprinkle shushi vinegar over rice. Use more if needed.
• Step 4
  Lay seasoned seaweed on shushi roller.
• Step 5
  Layer on a thin layer of the white rice about 1/4 inch from the edge.
• Step 6
  in a straight row at about the halfway point place a small bits of salmon, celery,and carrots. You can decide how much you want to use.
• Step 7
  Then you grab the shushi roller and very carefully roll the seaweed pushing to tighten it. At the end simply seal the seaweed to itself.
• Step 8
  Once you are done refridgerate for 10 minutes while you clean up a little.
• Step 9
  Remove sushi from the refridgerator and slice into 1/4 inch pieces.
• Step 10
  Serve them alone or with the dip of your choice.
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