INGREDIENTS
1
Pickled sushi ginger
10
Asparagus spears
1
Avocados* (see below, ripe
2
Carrots, small
1
5-inch piece English cucumber
6
sheets Nori
1/2
Yellow squash
1/2 cup
Mayo
1/2 tbsp
Sriracha hot sauce
1
Tamari or soy sauce, Reduced Sodium
1
Wasabi
2 cups
Sushi rice
1
Sushi rice, cooked and seasoned
2 tbsp
Cane sugar or sweetener, organic
1 tsp
Salt
2 tbsp
Sesame seeds
1/4 cup
Rice vinegar, plain
2 cups
Water