Makes 2 rolls
Net Carbs Per Roll: 15g
2 sheets nori (raw seaweed)
1-300g package Better Than Rice Konjac Sticky Rice
4 pieces thinly sliced smoked salmon, rolled
1 small Persian cucumber, seeded, and thinly sliced into sticks
2 oz cream cheese, cut into sticks
Black sesame seeds, for serving
coconut aminos or soy sauce, for serving
1. Place 1 nori sheet shiny side down on a clean dish towel on a flat surface. Make sure to have a small ramekin with water close by to help adhere nori after rolling.
2. Transfer the sticky rice to a bowl. Dampen your fingers, and spread half of the rice (150g) onto the nori sheet, leaving the ½ inch farthest from you bare. The rice should thinly cover about 2/3 of the nori closest to you. Place 2 pieces of rolled salmon, ½ the cucumber sticks and cream cheese sticks horizontally across the centre.
3. Carefully fold the bottom edge of the nori sheet over your row of fillings. Roll with firm tension to mould a log shape, continuing to roll the nori and its filling away from you. Secure the end by dabbing the top edge of the sheet with water before rolling to the very end. Set aside and continue to make the next roll using the remaining amount of sticky rice and filling ingredients.
4. With a very sharp knife, slice rolls into 5-6 pieces, and sprinkle with sesame seeds. Enjoy with coconut aminos or soy sauce.