2 nori sheets
1 ½ cups cooked rice
1 cup spring greens
Julienned cucumber
Julienned carrots
¼ small avocado sliced (optional)
Mango sliced in place of avocado
Sesame seeds (optional)

1). To make sticky rice, simply cook your rice according to the package directions but add an additional ½ cup of water.  The extra water will help make your rice stick together.

2). Once the rice is done cooking, allow it to cool completely. Hot rice will make your seaweed tear.

3). Once the rice is cooked and cooled, place 1 nori sheet down on a cutting board.  Add ¾ of a cup of rice to the nori sheet and press the rice with your hands to smash it down and spread it out.  Leave a ½ inch border on the top end of the nori sheet, this rice free border will help seal the roll.

4). To the bottom end of the roll add your greens, cucumber, carrots, and avocado or mango if using. With a wet finger lightly wet the border you left at the top of the nori sheet.

5). Then simply roll it up like a tight burrito, not so tight that it tears. With a sharp knife cut your roll into bite size pieces.  

6). Repeat and make the other roll.

7). Garnish with sesame seeds and dip in low sodium soy sauce or coconut aminos. 

This pairs great with the Thai Cucumber Salad.