Directions

• Place the rice into a strainer and run it underwater until it runs clear out the other side
• Now add the rinsed rice to a saucepan along with the water, stir everything together well, then bring the mixture to a boil over medium heat.
• Once the liquid starts to bubble, reduce the heat to low, and then cover the saucepan with a lid, and let it cook for 20 minutes.

   

  After 20 minutes, all of the water should be absorbed leaving the sushi rice pieces tender and ready for the last step.
   
• Set the burner to medium heat, add the vinegar, cannabis oil, sugar, and salt to a new saucepan, and keep on mixing it all together until the sugar dissolves.

   

  Leave the sauce to cool for 5 minutes and then pour it over top of the cooked sushi rice. At first, it might seem like you have too much liquid but after a few minutes of stirring, the rice pieces will look dry again, and this is when your sushi rice is finally prepared to be made into something greater.
• Assembly
• Put one layer of the sushi seaweed sheet onto a bamboo mat.

   

  Spread an even layer of the previously cooked rice onto the sushi sheet.

   

  Use a spatula or rice paddle to smooth out the layer of rice.

   

  Next is the layer of sushi-grade or steamed fish, which should be cut thinly enough to cover the whole thing.

   

  Spread the creamed cheese and avocado around next, and you can try to stay uniform, so there is a little bit of each in every bite, or you can do half and half to add the element of surprise to the experience.

   

  Roll the wrap tightly and then cut it into even slices with a sharp knife.