Make a heavy mayonnaise

In its “natural” form, cannabis olive oil does not really lend itself to most sushi recipes. Instead, we’ll turn it into a psychoactive mayonnaise that you can add to your rolls.

Ingredients

1 egg yolk (silky tofu for the vegan option)
1 tablespoon fresh lemon juice
A tablespoon Dijon mustard
1 cup of cannabis olive oil
Salt to your taste

Instructions

1. Pour the egg yolk, water, lemon juice, and mustard into a glass jar.
2. Pour the cannabis olive oil on top.
3. With a hand whisk, stir the mixture thoroughly until it has a thick consistency.
4. Taste and add salt if necessary.

Prepare the sushi rolls

It’s time to get down to business. Gather all the ingredients listed below and get ready to roll!

Ingredients

300 g sushi rice
100 ml rice spirit vinegar
A whole cucumber
Smoked salmon (or tofu or tempeh as a vegan option)
Red peppers
A diced avocado
One green onion
Leaves of nori seaweed

Instructions

• Spread a sheet of seaweed (nori) on your sushi mat with the shiny side down. Dip your fingers in the rice vinegar and press the rice onto the sheet in a layer about 1 cm thick. Leave the edge furthest away from the sheet uncovered (you will use this later to close the roll).
• Use a knife and spread a layer of the now psychoactive mayonnaise in the center of the rice.
• Cut the cucumber and peppers into long thin strips. Chop the green onion into thin slices and dice the avocado. Garnish the mayonnaise with the prepared vegetables.
• Cut the smoked salmon (or tofu/tempeh) and place the strip on top of the vegetables.
• It’s time to roll! Lift the edge of the mat over the rice and start rolling. Apply light pressure to make sure the roll is tight.
• Stop rolling before you reach the edge of the algae leaf without rice. Add a little water to make it sticky, then finish rolling.
• Wrap the roll in cling film so that everything fits together. Use a sharp knife to slice the roll, then remove the plastic wrap.