Ingredients

• Rice
• 2 c. Water
• 1/4 c. Rice Wine Vinegar
• 4 tsp. Granulated Sugars
• 1 tbsp. Sesame Seeds
• 1/2 tsp. Iodized Salt
• 1 1/2 c. Sushi Rice
• Filling
• 1 Cucumber
• 2 Carrots
• 3 c. THRIVE Seasoned Chicken Slices - Freeze Dried
• 1 pkg. Teriyaki Glaze
• 1 Avacado
• 2 c. THRIVE Pineapple - Freeze Dried
• 1 c. THRIVE Chopped Onions - Freeze Dried
• 4 Nori Sheets
• 4 c. Water

Directions

1. Rice
2. Wash the rice in water until the water is clear, then add all rice ingredients in a pan and simmer until soft
3. Once cooked, place in a separate bowl and refrigerate to cool.
5. Meat Base
6. Add the chicken, pineapple, onions and water to a pan and simmer until tender.
7. Drain any excess water and add the teriyaki glaze, then stir until well coated.
9. Assembly
10. Peel the cucumber and carrots until you have about 7 long strips, then pit and slice the avocado and set aside.
11. Place two sheets of nori on a bamboo sheet so they barely overlap. Dab your fingers with water and press on the overlapping edge to help the two sheets stick.
12. Cover both sheets of nori with rice, then lay the strips of cucumber and carrots in a line vertically across the nori until both sheets are covered.
13. Spoon the meat base vertically across the middle of the nori sheets, then top the meat with avocado.
14. Using the bamboo sheet, fold into a roll. Enjoy!