Spicy Salmon Sushi Roll

PREP INSTRUCTIONS

1. Stir vinegar into rice and set aside.
2. Whisk together yogurt, wasabi, and sesame oil until smooth. Stir in salmon and mix until well combined.
3. Cover the sushi mat with plastic wrap. Place a nori sheet, shiny side down and long side parallel to top of the mat. Measure 1 cup rice and form into a firm ball. Press the rice firmly onto the nori so it’s a smooth, flat layer, leaving a 1-inch gap at top edge away from you.
4. Spread half the salmon mixture across the center of the rice, and parallel to the top edge. Then spread half the red and green onion and carrot alongside the salmon.
5. With the end closest to you, gently bring the rice-covered nori up over the salmon filling, using the mat as support. Press the roll evenly with the mat, along the shape, pulling with the top part and flat part of the mat to get a tighter roll. Continue to roll the mat until you reach the end of the nori to seal the roll.
6. For a smooth and clean cut, slice the roll into 6 pieces by dipping the knife blade in water each time.
7. Prepare the next roll with remaining nori, rice, salmon, and veggies. Serve with soy sauce.