Brown Rice Salmon Maki

Cooking spray
½ cup instant brown rice
1 tbsp rice wine vinegar
1 small (85 g) salmon fillet
½ tsp SIDS CRAZY SALT
1 tbsp soy sauce
85 g pencil-thin asparagus, trimmed
½ orange bell pepper, seeded & thin sliced
¼ avocado, seeded & sliced in 4
2 tbsp light mayo
½ tsp chilli & garlic sauce
2 nori sheets

Preheat the oven to 230°C.
Coat a baking tray with cooking spray and set aside. Cook the brown rice according to the package directions. When finished cooking, stir in the seasoned rice wine vinegar and cool completely. Place the salmon fillet on the prepared baking tray. Brush the fillet with soy sauce. Place the asparagus on the same baking tray next to the salmon. Spray the salmon and asparagus lightly with cooking spray, sprinkle with SIDS CRAZY SALT and bake for 15 minutes. Remove from the oven and cool both the salmon and asparagus completely. Divide the salmon into two equal portions and flake. Divide the asparagus into two equal portions. Divide the bell pepper into two equal portions.
To prepare the maki rolls, place a sushi mat or plastic wrap on a cutting board. Place one nori sheet, shiny side down, on the mat, lining up a long edge of sheet with edge of mat nearest you. Dampen your fingers, and press ½ of prepared rice (about a heaped ⅓ cup) onto the nori in 1 layer, leaving a 5 cm border on side farthest from you. Arrange one portion of the asparagus in an even strip horizontally across rice, starting 2 cm from the side nearest you. (You may need to cut pieces to fit from side to side) Arrange one portion of the salmon on top of the asparagus. Spoon 1 tablespoon of the mayo mixture evenly over the salmon then top with one portion of the bell pepper and 1 slice of avocado. Beginning with edge nearest you, lift the mat up with your thumbs, holding the filling in place with your fingers, and fold mat over the filling so that the upper and lower edges of rice meet, then squeeze gently but firmly along length of roll, tugging the edge of the mat farthest from you to tighten. Open the mat and roll the log forward to seal with the nori border. Transfer the roll, seam side down, to a cutting board. Repeat the process for the remaining roll. Slice each roll into 6 maki rolls.