4 ounces canned salmon (without salt), drained well (if you’re concerned about farm-raised salmon, choose sockeye Alaskan salmon—it is wild)
4 nori seaweed sheets
Instructions
Combine brown rice, vinegar, soy sauce, ginger, and green onion in a large bowl.
Assemble sushi rolls by placing one sheet of nori, shiny side down, on a cutting board and layering with about ⅓ cup of rice mixture, veggies, and 1 ounce of salmon. Gently roll into a log and slice crosswise into desired number of pieces. Repeat with the remaining nori sheets. Enjoy!