First, make the sushi rice according to package directions. Stir in rice vinegar at the end, once rice is cooked. Set aside.

While rice is cooking, make the ahi. Mix the fish with the soy sauce, sesame oil and sambal oelek. Set aside.

Now it’s time to assemble your rolls. Place sushi rolling mat on the counter next to your stove. Take one nori sheet and toast it over the flame from a gas stove, just until it starts to turn more green and slightly crisp. Be careful not to burn it as nori burns easily. Once the nori is toasted, place the sheet on the sushi rolling mat.

Place a long, neat line of the sushi rice along the bottom edge of the nori, then top with cucumber, carrot, microgreens, avocado and finishing with either the ahi or the smoked salmon (I alternated fish types with each of my rolls.)

Once all ingredients are stacked, begin rolling your sushi-rito. Starting at the bottom, hold the nori sheet with the sushi rolling mat and, using your fingers as well, hold the toppings in tight as you roll up the sheet, guiding it with the mat.

Once you reach the end, dip your fingers in a little bit of water and run them along the edge of the nori to seal. Press gently if needed. If desired, cut sushi-rito in half, or just eat it whole. Serve with soy sauce.