Ingredients:

•         1/4 pound Spicy Ahi Poke
•         1/4 cup Cooked Rice (Sushi)
•         1 Nori Sheet
•         1/4 Cucumber lengthwise
•         2-3 Garlic Cloves

Optional Ingredients:

•          3 thinly sliced Avocado strips
•          2 teaspoons Masago/Tobiko
•          2 Pinches Microgreens
•          Sriracha Mayo
•          Green Onion

Directions

1. Prepare rice and let cool in separate bowl.
2. Quarter cucumber lengthwise and remove middle seeds.
3. Optional: Halve an avocado and thinly slice lengthwise after removing skin and seed.
4. Thinly shave or slice garlic cloves and toast in a pan until lightly brown and crispy.
5. Place a sheet of nori over a bamboo mat and thinly apply rice ensuring a space near the top edge to close the roll.
6. Apply strips of cucumber and optional avocado to the length of the rice.
7. Next, take several scoops of Foodland’s Spicy Ahi Poke and line it along the cucumber.
8. Using the bamboo mat, carefully and tightly wrap the nori over the filling and then continue to slowly roll over itself until sealed.
9. Carefully slice the roll into desired sections and place onto a serving dish.
10. Top with the fried garlic, desired sauces, microgreens, and green onion.

Tip: If you don't have a bamboo mat available, simply use a kitchen hand towel that is larger than the nori sheet. Place a sheet of plastic cling wrap over the towel and then the nori on top of that. This will help with some of the wrapping consistency to ensure you're evenly securing the roll together while slowly peeling back the plastic and towel as you complete the roll.