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Ingredientes
- 2 cups rice
- 6 Tablespoons Rice Wine Vinegar (I use Marukan Light)
- 2 Tablespoons sugar
- 1 small piece of pickled ginger (optional)
- ½ teaspoon wasabi (optional)
- ½ cucumber, cut in half lengthwise and seeded
- ¼ avocado, cubed
- 6 ounces salmon, skinned and cubed (I like to cook mine just a few minutes)
- 2 scallions, finely chopped
- 1 Tablespoon reduced fat cream cheese, softened
- 2 Tablespoons soy sauce
- ½ Tablespoon black sesame seeds (you can use regular sesame seeds too)
View Full Recipe at Nosh My Way
