Salmon Mango Maki
Salmon, skinned , boned, and cut into 3x1/2 inch strips
Sweet onions, very thinly sliced
Jalapeno pepper, seeded and thinly sliced, lengthwise
Mango, skinned and sliced into 3x1/2 inch strips
Use 1/2 sheet of nori, glossy side down. Cover with a thin layer of rice, leaving about 1/2 inch at the short end of the nori uncovered.
Spread a very thin line of wasabi on the rice about two thirds of the way from the uncovered edge.
Add salmon, onion, jalapeno, and mango on top of the wasabi. Have the short end of the nori facing you and the uncovered strip away from you.
By hand, fold the end of the nori all the way over the filling of the roll. Tuck under, pressing firmly, then roll the rest of the way.
Using the mat, you can now firm up the ends and even out the roll. Cut into 4 pieces