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Combine warm rice with seasoned vinegar. Allow to cool slightly for handling purposed.
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Place 1 nori sheet on a clean chopping board and top with 1/2 cup of rice.
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Spread the rice evenly over the nori sheet, leaving a 3 cm boarder at the top of the sheet.
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Place 1/4 of the salmon along the centre of the rice.
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Place 1/4 of the cucumber and the mango sticks over the salmon.
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Brush the border of the nori with water and roll tightly.
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Press the border to seal. Repeat with remaining ingredients.
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Cut each roll into 6 and serve with tamari or soy sauce. Makes 24 small pieces.