Scrapple Sushi

Ingredients

1 cup sushi rice (raw/already cooked)

3 tbsp rice vinegar

1 tbsp sugar

1/4 tsp salt

8 thinly sliced cucumber

8 thinly sliced carrot

4 thinly sliced bell pepper

2 sliced avocado

8 sliced scrapple (Preffered brand: Rapa)

1 tbsp flour

1 tsp oil

4 seaweed paper (Nori)

1 tbsp toasted sesame

Thinly sliced smoked salmon

(Optional garnish & sauces of choice)

Pickled ginger, Wasabi, Soy sauce, Spicy mayo, Sliced raddish, Toasted sesame seeds.

Instructions

Making the rice

1. Add 1.5 cups of water to raw sushi rice in a rice cooker or small pot. Add salt and cover for 20 minutes. After soft/cooked

2. Mix sugar, salt, and rice vinegar and add to the rice. Set aside to cool and come to room temperature.

Preparing the scrapple

1. Using Rapa scrapple blocks, cut the scapple into slices and dust with the flour on both sides.

2. Put the oil in a skillet and saute the scrapple for 4-5 min on each side. Set in the refrigerator to cool for a few minutes.

Assembly

1. Place the seaweed on a flat (Non-stick) surface with the rough side up.

2. Spread the rice thinly and evenly over the sheet, and for 2 of the rolls flip the sheet so that the rice is on the outside.

3. Line up cut veggies, 2 carrots, 2 cucumbers, 1 bell pepper for each sushi 2 scapple. Add avocado for two of the rolls.

4. Roll carefully & firmly to the end (a sushi roll mat helps with this step). Then cut into 6-8 equal parts.

5. Lay sliced salmon on top of the 2 rolls without avocado using a little spicy mayo as glue.

6. Serve on a platter with garnish and sauces of choice.

Enjoy!