Stina’s French Sushi

Thank you to Mothering member fayebond for contributing this recipe. Find more recipes here.


I keep nori in the pantry for a quick, easy and healthy leftovers lunch like this one. Enjoy!



  • 1 sheet seaweed / nori
  • 1 and 1/3 cup leftover white rice (any kind will do)
  • 3oz smoked salmon
  • 1 pickled apsaragus, sliced in half
  • 2T brie (the creamy inner part, no rind ;) )
  • 1/4 an avocado, sliced thin
  • 4-5 spinach leaves.



  • Working on a sheet of plastic wrap, get your hands damp with water and gently distribute the rice over the bottom 3/4 of the nori.
  • Line up your ingredients on the non-rice part of the nori. Stack them neatly on top of one another. Roll the un-riced part of the nori over the ingredients, taking care to keep it tight and contained. 
  • When the nori has encased all of the ingredients, use the plastic to help you continue rolling until all the rice is encased in what looks like a seasweed pipe. 
  • Lay the plastic over the roll and with a sharp knife that has been dipped in water, slice the roll into 8 equal segments. It helps to clean the knife between cuttings.
  • Remove the plastic and serve.