Salmon Sushi Unrolls

2  servings		short grain brown rice
1  cup		scallions
1  tablespoon		sesame seeds
1-1/2  tablespoons		low sodium soy sauce
2  tablespoons		pickled ginger
7/10  ounce		of toasted nori snacks
1  cup		snow peas
4  ounces		smoked salmon, sliced
1		small avocado
1-1/2  tablespoons		olive oil mayo or vegan mayo (I used Hampton Creek Just Mayo)
1  tablespoon		sriracha

Tip: Click on the ingredient links to learn the nutritional information for all the Salmon Sushi Unrolls ingredients. The serving size for any ingredient in Salmon Sushi Unrolls may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Bring 1½ cups water to a boil with 1 cup of brown rice. Cover, reduce heat, and simmer 40 minutes until water is absorbed and rice is tender. Let sit, covered, for 10 minutes. Then uncover and fluff with a fork.
Once rice has cooled to room temperature (I prepped the ingredients as it cooled), combine it with scallions, sesame seeds, soy sauce, ginger, and toasted nori. Add more soy sauce and ginger if desired.
Whisk together sriracha and mayo in a small bowl.
Divide rice between four bowls. Top with snow peas, cucumber, smoked salmon and sliced avocado. Drizzle with spicy sriracha mayo.