Smoked Salmon Salad Sushi Rolls

Have all ingredients pre-prepped for best results. You will need to work quickly once you soak the rice paper.

Prepare the Killer Wasabi Mayo Dressing by whisking the mayo, mustard, honey, Wasabi and horseradish, tasting as you go for heat intensity. Add the lime juice and a few drops of sesame oil for flair. Mix well.

Peel cucumber and slice into long, thin strips. Set aside.

Cut avocado into long, thin strips. Set aside.

Open your package of smoked salmon (lox)

Grab a large flat dish or something that has some depth- fill with very warm water.

Working one at a time, soak 1 disk of rice paper to the count of 7 (sing ‘Hit me baby one more time!’ to gauge proper timing). Shake it down to get excess water off the paper.

Do not fear this stuff: Rice paper should be moist, pliable and not all shriveled if you do it right.

Slap it on a plate and lovingly arrange your filling as follows: salmon, cucumber, avocado, lettuce.

Working quickly, roll into a tube, keeping rice paper flat as you go and not letting the filling ooze from the top or bottom. The rice paper will self-seal as long as you do not over-stuff it. Avoid the tendency to add too much dressing as it will get gloopy fast.

Slice in half at a jaunty angle and serve with prepared Sweet Chile Dipping sauce.