Ingredients - nothing is absolute - mix and match!
1 Medium Avocado, 1/4" sliced
1/2 medium mango (I used cooked yam), 1/2" sliced
1 medium red bell pepper, thinly sliced lengthwise.
2-3 scallions, green tops only, thinly sliced lengthwise.
1 Medium Cucumber, thinly sliced lengthwise.
1/4 jicama, thinly sliced lengthwise (I used zucchini)
Protein - shrimp, chicken or leftovers, thinly sliced lengthwise.
4 sheets of nori
Optional wasbi sauce , and non-soy sauce such as coconut aminos.
My Assembly instructions - the book is more specific.
Lay nori, shinny side down, on sushi rolling mat or heavy construction paper.
Leave 1-inch strip of bare nori on the side closest to you.
Avocado: use the back of a spoon to spread the avocado across the surface of the nori. It doesn't need to cover completely - just enough to help seal the roll and soften the nori.
I just put strips of each ingredient across the width of the nori.
Time to roll: Starting at the end closest to you, take a deep breath and roll the sushi, using the mat to help you tuck the ingredients into a roll. When you get to the end, give it a gentle squeeze to help the avocado do it's job. Repeat.
Bring a large pot of salted water to a boil. Add green beans and cook for about 3 minutes, or until beans are a bright green. Drain and set aside.
In a large skillet over medium to medium high heat, cook the bacon until crisp, about 5 to 8 minutes. Drain on paper towel-lined plate and set aside. Remove all but 1 tablespoon of the bacon grease from the pan and add onion. Cook until softened, about 3 to 5 minutes.
Stir in the ginger, Thai chilies, sweet chili sauce, fish sauce, and water. Add green beans and toss to coat. Saute for 5-10 minutes, until water evaporates, the sauce thickens, and the beans become tender.
Stir in bacon and sprinkle with sesame oil and sesame seeds.