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1. Gather the ingredients

  • 2 nori algae sheets
  • 1 cup of Yamani rice
  • 1 avocado
  • 1 large carrot
  • 1 cup of sprouts
  • 1 tbsp of vinegar
  • 1 tbsp of sugar
  • a pinch of salt

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2. Prep the rice

Slightly overcook the rice so it’s sticky (you can use any type), and add the vinegar and sugar to get that ‘sushi rice’ flavor.

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3. Prep the rest of the ingredients

Grate the carrot and mash the avocado with a fork.

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4. Start layering

Place one nori sheet on a cutting board. You should probably start with the driest ingredient first, so the bottom algae don’t get wet. I started spreading the avocado mash, topped by sesame seeds and sprouts.

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5. Keep layering

Add the grated carrot and the rice, make sure you spread it evenly and until the algae’s edges.

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6. Put some weight on it

Finish off with the other algae sheet to complete the sandwich and place a weight (I’m using a wooden chopping board), pressing down slightly to evenly distribute the filling.

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7. Ready!

Take off the weight and the nori sandwich is ready. To cut it in squares or triangles use a very sharp knife and place the blade under water after each cut, just like with sushi.

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