Salmon Mango Maki

* This roll has sweet and sour flavor that goes nicely with the creamy texture of the salmon.
* The farmed Atlantic salmon is the most commonly used salmon for sushi. It has a high fat content (lots of omega-3) and a mild flavor.


* Salmon, skinned , boned, and cut into 3x1/2 inch strips
* Sweet onions, very thinly sliced
* Jalepeno pepper, seeded and thinly sliced, lengthwise
* Mango, skinned and sliced into 3x1/2 inch strips
* Wasabi


* Use 1/2 sheet of nori, glossy side down. Cover with a thin layer of rice, leaving about 1/2 inch at the short end of the nori uncovered. Spread a very thin line of wasabi on the rice about two thirds of the way from the uncovered edge. Add salmon, onion, jalapeno, and mango on top of the wasabi. Have the short end of the nori facing you and the uncovered strip away from you. By hand, fold the end of the nori all the way over the filling of the roll. Tuck under, pressing firmly, then roll the rest of the way. Using the mat, you can now firm up the ends and even out the roll. Cut into 4 pieces

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