Seaweed Wraps: Four Ways!

• Put the rice & the water in a saucepan. Bring to a boil. Simmer for 10 minutes. Then turn the flame off & keep the lid on for 15 minutes.
• In a bowl, mix the rice vinegar, sugar & salt together.
• When the rice is done, pour the vinegar mixture with it & stir well. Let the rice cool.
• When the rice has cooled down, begin to assemble the wraps.
• All the wraps will have the same basic layer of seaweed wrap & then on top of it a layer of sticky rice. It's important u leave one edge of the wrap clear with no rice, so you can wrap it better.

Roll 1

• On top of the rice in one thin row layer the cream cheese.
• Then layer the smoke salmon on top of it.
• Put the avocado slices & the spring onions on top.
• Roll it tightly & try to seal the edge without rice with some drops of water.

Roll 2

• Spread a bit of mayo wasabi.
• Layer the yellow bell pepper & crab sticks on top in a thin row on one side of the wrap.
• Sprinkle some sesame seeds on top & roll it tightly.
• Seal it with some drops of water.

Roll 2

• Spread some mayo wasabi on top of the rice.
• Layer the smoked salmon & yellow bell pepper on one side of the wrap in a thin row.
• Roll tightly & seal the edge that doesn't have rice on it with some drops of water.

Roll 4

• Place some of the cream cheese, avocado, spring onions, yellow bell pepper & crab sticks on one side of the wrap in a thin row.
• Sprinkle with some chilli powder.
• Roll the wrap tightly & seal the edge with some drops of water.

Cut all the rolls in thick slices & serve with some soya sauce on the side.