Zemira Israel | Recipes

All recipes are in alphabetical order.

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Zemira Israel Aprons

Benjamin (Jamaican) Beef Patties

 Coming soon...

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Levi (Haitian) Beef Patties

4 cups all purpose flour
4 stick of frozen butter (8 tbsp each stick) but 1 more extra stick recommended
You can replace some with shortening if you want like replacing 8 tbs (1stick butter) with shortening to lather smoothly.
1/4 vinegar (you can put it in ice water water)
2 tbsp all purpose for dusting
10 tbsp ice cold water
½ tsp powder or paste Beef bouillon (optional add another ½ tsp of salt instead)
If you’re using salt don’t use too much butter. If you’re using butter don’t use too much salt.
1 tablespoon Sugar (optional)
Or you can put the salt, beef bouillon and sugar in the cold water/buttermilk or warm up a few tablespoons water and add the salt, beef bouillon and sugar and let it cook down cold in the fridge then add cold buttermilk. I can experiment with that next time. And you can mix all that and other ingredients for about 25min in mixer.
You can use pulse mode in blender or food processor to mix everything together. Or use fork or mash potato masher tool to mash and mix all together. Your hands may melt the butter or make your hands too cold to mix by hand.
After making your dough be sure to knead the dough for 7 minutes before refrigerating.
Refrigerate the dough for 30 minutes, then take it out roll, fold it, roll it out, last fold it, wrap it in saran wrap then refrigerated the dough for another 30
Repeat the steps 5 more times 6 times in total).always roll with the folder part to the left of you. Always roll up and down. Not sureways.

1/2 chicken breast (or beef, or fish) To make it taste more Levi/Haitian add "Epis" or. "Sofrito" (blended raw veggies and herbs)
3 tbsp chopped onion
1/4 tsp pepper
1 tsp sazon seasoning
salt for taste
1 tsp garlic powder
3 thyme sprigs and parsley
1 tsp chopped scotch bonnet pepper (if you cant take spicy foods, just poke a couple holes in the scotch bonnet with a plastic glove to not burn your fingers from the spice, then toss the scotch bonnet in your pot while its cooking the meat)
1 tsp maggi (optional)
1/2 water
Allow chicken to simmer on low for 15 to 20 minutes.

When assembling don’t press the edges too hard. Do it gently.

Bake for 30-40 minutes on 350 degrees.

Enjoy 🥰


Levi (Haitian) Beef Stew 

Ingredients & tools:

  1. Epis
  2. Brown Sugar
  3. garlic
  4. Red, white & yellow onions cut in circles
  5. tamatoe paste
  6. 1-2 scotch bonnet pepper with small holes poked in them
  7. Red, yellow & green bell peppers cut in circles or squares
  8. about 4-6 limes depending on how much meat you're making
  9. boiling pot of spring or alkaline water
  10. bowl of cold spring alkaline water
  11. spatula
  12. seasonings: onion & garlic posder, any dry green herb seasining you have, adobo, maggi or beef bouillon, epis enough to coat all of meat.
  13. garlic paste or chopped 

How to:

  1. Clean meat by rinsing it about 5 times. Then fill cool water in your meat bowl enough that it covers all your meat. Add about a cup of vinegar. Let sit for at least 30min. Start taking meat out the bowl as you rub it with pieces of lime as if the lime were little sponges and you were "washing" the meat. Then rinse again about 5 times to rinse off vinegar and lime off meat. Then pour boiling hot water over the meat quickly. Stir for a few seconds the hot water in a couple times with sppatula. Drain hot water from meat. Rinse with cold spring/alkaline water. 
  2. season meat with seasonings and garlic paste/chopped. Let marinate overnight or let it sit covered for at least 30min.
  3. add brown sugar to your cooking pot with coconut oil or oil of choice and let it simmer until its light brown. This is to help brown meat. Once light brown (don't let it get dark) add meat. Stir in the sugar into meat. Add a couple teaspoons of tomato paste. Add your scotch bonnet pepper(s). The holes you put in them are to let a bit of the spicy flavor seep out into the meat. Cover pot and let it cook on high heat for a good 20-30min. 
  4. Put heat on low then wait about 5 min to uncover pot to not let all the steam and juices dry out. Stir. Let cook for another 20min. 
  5. should be cooked all the way. if so, drain the juices into a pot so that your juices look pretty. Put the pretty juices and meat back in cooking pot.Add your onions and bell peppers and cook until your onion, chopped garlic (or paste), and bell peppers are to your liking and texture.
  6. all done! Great job!
  7. enjoy! 


Haitian desert - Blan Manje (Coconut Fruit dessert)

1-3 heaping spoons of Sour cream or 1 - 2 small containers (optional) and whisk
About 2 cups Coconut milk or one or 2-3 cans or crème de coco but that one gives me a headache it’s too sweet or substitute coconut milk can with condensed coconut milk
2 cans of evaporated milk (add more if it’s too thick after cooking in fridge or next time you make it
2-3 cans sweet condensed milk (3 if you’re not adding marshmallows)
(Marshmallows or gelatin mixture to thicken it after cooling at the end)
Pinch of salt
Vanilla extract (optional)
Lime zest (optional)
Nutmeg (optional)
Cinnamon (optional)
Almond extract (optional)
About 3 cups Strawberries
(Better to add ingredients before the fruit to stir better)
2 glass jars of or 2 cups or so of Cherries without the stems
You can add fresh or a can of pineapples if you want.
2 cans of drained fruit cocktail
Rum (Bacardi and/or rum “Barbancourt”) or Rum extract (optional)
1-2 tsp Vanilla Extract 

Tiny vegan marshmallows (optional for inside and/or topping...try some in a cup first before you put it in the whole batch just incase you don't like it together.)
Coconut flakes (optional for topping)

How to:
Add coconut milk and sour cream and whisk. You can use a bread maker machine to whisk for you
Add sweet condensed milk and whisk
Add strawberries and whisk
Add fruit cocktail drained and whisk
Add cherries without stem and whisk
You may add tiny vegan marshmallows on top if you’d like
Store in fridge in a large bowl or flat large glass pan when done

Bread (Sliced)

Recipe for 1 loaf

Zemira Israel Sliced bread recipe


  • whisk
  • firm spatula 
  • measuring cups, teaspoons and tablespoons
  • Medium to large mesh strainer
  • medium to large bowl
  • 1 loaf non stick or glass pan
  • Silicone brush (butter spreader)

Homemade sliced bread utensils Zemira Israel


  • 3 cups All-purpose flour
  • 1 and 1/2 teaspoon Fine ground sea salt
  • 1 tablespoon White sugar ( or sugar substitute of choice or 1tsp sugar and 1/4 cup honey)
  • 2 tablespoon melted butter (or Oil such as coconut oil, avocado oil, or olive oil can be substituted. Avoid using highly processed vegetable, oils such as canola oil or corn oil). you can use more butter to use it to grease your  bread pan. 
  • 1 ½ cups Water and 1/3 milk or water (or 3/4 water and 1/3 milk or buttermilk/nut milk at a warm Temperature should be 110°F if using active yeast, up to 130°F if using instant yeast but warm to the touch is sufficient)
  • 2 teaspoons Dry yeast and ¼ more (active or instant)

Homemade Sliced bread ingredients Zemira Israel


Zemira Israel bread recipe instagram

  • Whisk together in a large bowl flour, salt, sugar, and yeast. You Cann put them all through a mess strainer if you’d like so everything is fine and evenly distributed as possible. 
  • Add water and melted butter (or oil if using) to bowl with flour mixture.
  • Mix all ingredients with a stiff spatula until they come together to form a wet, sticky dough. That is the 1st of the 3 gluten stages of your bread. 
  • Cover dough with a plastic wrap or a towel dusted with flour (so the dough will not stick to the towel), place the bowl of dough in a warm place (like in your oven with the electric oven pilot light on) and allow the dough to rise for 1 1/2 hours if using instant yeast ( or 1 3/4 hours if using active yeast)  Baker's Tip: A "warm" place in your kitchen can be in an oven that is off but has an electric light or pilot light on. An alternate warm place can be on top of a refrigerator or if your kitchen is warm enough from your cooking or in general that’s a great place too. This is your bread’s 1st of two rising times.
Zemira Israel bread first rise 
  • After the 1st rise time is done your dough should look a bit curd-like with bubbles formed (you can really see this with glass bowls on the sides as well), deflate the dough by pressing down on the dough with your hands. This is how you let the gas out from the yeast. Handling the dough is best done with well-greased hands (you can grease it with more of the butter or oil you used in your ingredients)
  • Knead the dough for at least 8 minutes until a bit firm. You most likely won’t need to knead it more than that. Try not to use a whole lot of flour or any at all. But if you feel the urge to then just dust your hands little by little as needed to handle the dough. 
  • Shape dough the way you like according to the size of your pan and roll your dough firmly but gently. Or you can just plop your dough as it in your well-buttered/oiled loaf pan (it just won’t look smooth on the top as when you would roll it). Even out the dough into the corners of the pans using well-greased hands if you just plopped it in. (Also if you don’t want to knead the bread, just skip kneading and plop your stick dough in a well greased loaf pan evening out the corners. The dough will be very sticky so you can use a spatula to get the excess of your hand.) 
  • This is a very important step. Make sure that the loaf pans are VERY well-buttered (or oiled if using butter alternative). This will ensure that the exterior sides and bottom of the bread will be soft.
  • Let your dough rise a 2nd time in a warm place for about 30min to an hour. If your kitchen or your warm area is not as warm it will take more than 30min to rise. You will know when to get it ready to bake when you see how high you want your bread to rise. As long as your bread rises about an inch above your pan that’s great. It should basically dome ver your pan when it rises. 
  • When your dough finishes rising a 2nd time Pre-heat the oven to 375°F with oven rack in the middle position (or lowest position if your oven is a bit small so that when your dough bakes it won’t touch the top of your oven thus cooking evenly as possible). Also your oven is most likely different from mine so over time you will know what exact temperature to put your bread for the way you would like it to look in the end. 
  • You can add a large pan with hot water if you want to add steam while your bread is cooking but you don’t have to do that if you don’t want to. It’s worth experimenting for fun though. 
  • Place loaf pans on a rack in the oven, and allow to the dough to bake for approximately 40 minutes until the top crust is golden brown. When you tap the top of the loaf, it should sound hollow and that’s when you know it’s done. 
  • Using pot holders, remove the loaf pans from the oven and place the pans on a cooling rack. Immediately brush each top crust with butter. You can do this once or twice. Then, remove the bread from the loaf pans and transfer the bread onto the cooling rack.
  • Allow the bread to cool completely before slicing. Do not cut into you bread just yet. It’s tempting and smells good and is warm but just let it cook off for at least an hour to two hours before cutting into it. Because your bread is still baking some final touches in the middle. 
  • Bread can be stored at room temperature in a bread box or cloth bag. It will stay fresh for 2-3 days. Bread can also be stored in the refrigerator, well-wrapped (such as in a plastic storage bag), in the refrigerator. It will stay fresh for up to 1 week. Or you can multiple loafs, and slice them before storing them in a loosely vacuum sealed bag in your freezer. 
  • Enjoy and happy baking!

Zemira Israel sliced bread recipe

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CAKE (Chocolate)


▢ 2 cups granulated sugar

▢ 1 cup brown sugar packed

▢ 3/4 cup vegetable oil

▢ 4 eggs room temperature

▢ 2 teaspoon vanilla extract

▢ 1 1/2 cups buttermilk room temperature

▢ 1 1/2 cups plain hot coffee

▢ 3 cups all-purpose flour

▢ 3 teaspoons baking soda

▢ 1 1/2 teaspoons baking powder

▢ 1 1/2 teaspoons salt

▢ 1 cup dark unsweetened cocoa powder



▢ 6 cup confectioners sugar sifted

▢ 16 tablespoons butter 2 sticks

▢ 1 1/3 cup dark unsweetened cocoa powder

▢ 1 1/3 cup heavy whipping cream may need more or less

▢ 1 teaspoon vanilla extract

▢ Salt generous pinch 



  • Preheat oven to 325. F.
  • Grease and flour 3 (9-inch cake pans), set aside.
  • In a large bowl, mix together granulated sugar, brown sugar, and vegetable oil.
  • Mix in eggs one at a time.
  • Mix in vanilla extract, buttermilk, and hot coffee until combined. Set aside.
  • In a large bowl sift together flour, baking soda, baking powder, salt, and cocoa powder.
  • Gradually mix dry ingredients into wet ingredients.
  • Pour batter evenly into prepared pans (about 2 cups per pan)
  • Bake on middle rack for about 25 minutes. (Do not over bake. Cakes should look moist on the tops....you gotta know your oven)
  • Remove from oven and let the cakes sit in hot pans until warm to the touch.
  • Carefully, remove from pans and place on a cooling rack to finish cooling.
  • Meanwhile make the frosting by combining powder sugar, butter and cocoa powder in a large bowl until crumbly.
  • Gradually add in enough heavy whipping cream to achieve your desired texture.
  • Mix in vanilla extract and a pinch of salt.
  • When cakes have cooled frost and enjoy. (Cake tastes even better the next day!)

  • Cake (Carrot)

    • Ingredients 
      • Wet ingredients 
        • 1 cup vegetable oil or apple sauce. I used vegetable oil with the one I made you. 
        • 1 packed cup light brown sugar
        • ½ cup granulated white sugar
        • 3 large eggs
        • 2 ½ cups grated carrots in 3 different grater sizes/textures. Like 3-4 large carrots. 
        • 1 cup buttermilk. Or 1 cup choice milk minus 1 tbs and replace the tbs with white vinegar or lemon juice. If you want. 
      • Dry ingredients 
        • 2 cups flour 
        • 2 tsp cinnamon
        • ¼ tsp all spice
        • 1 tsp kosher salt
        • 1 tsp baking powder
        • ½ tsp baking soda (too much baking soda can turn your carrots green.)
      • 1 cup raisins (optional) (and mix 1 tbs flour in raisins bowl to help it not  sink to bottom while baking). Or a little less if you do t like a lot of raisins. 
      • 1 cup crushed pineapples (optional) (drained for for the most part)
      • Icing ingredients 
        • 1 cup room temp butter (or two regular sticks or 8oz)
        • four 8 oz blocks cream cheese
        • 2 tsp d vanilla extract 
        • 4 cups powdered sugar sifted (add it in the bowl half a cup at a time so it doesn't fly everywhere when you’re whisking it to make it fluffy). Basically 1 block of cream cheese per cup of powdered sugar. 
        • Taste along the way because you can put it in but you can’t take it out. 
    • How to
      • Preheat oven to 350
      • Grease and flour three 8 or 9 inch pans
      • Sift all dry ingredients in a bowl
      • Whisk wet ingredients (oil, sugars) in a bowl except eggs and vanilla extract
      • The add the eggs and whisk some more 
      • then add vanilla extract and whisk a little more 
      • It should all look like apple sauce
      • Then add carrots and whisk some more 
      • Introduce the sifted dry ingredients a little at a time in the wet ingredients bowl. Alternating with your choice milk until they’re all mixed in
      • Add raisin/flour mixture
      • Add pineapples (helps with adding a different kind of sweetness, acidity, moisture. It has an enzyme that breaks down protein also)
      • Divide into 3 8in or 9in bake pans
      • Smooth out the batter to not get a funny dome shape on top when you try to layer it. 
      • Bake at 350F (or 180 C) in oven for 15 to 30min
      • Work on your icing while it’s baking. Work in extract last. Then add powdered sugar. 
      • Check cake when it’s done with a toothpick poked in the middle. 
      • Once cakes are done cooking after you flipped them, maybe using a spatula around the edges, onto your cooking rack, you can help level your 3 tier cake by stacking all of them upside down or cutting a bit off the 1st two layers. 
      • Spread icing on first layer, then do the same for 2nd and 3rd layer. Then lather more icing on the sides. 


    Macaroni Au Gratin (Levi/Haitian Mac and Cheese)

    Here’s me adding the rue for my 1st batch of Levi (Haitian) Mac (Macaroni Au Gratin) for our 2022 Hanukkah fellowship 😋 The 2nd batch was for dinner for my home. Full video on my YT channel 👉🏾 https://youtu.be/0Z36Iflu9ZU

    If you’re Levi (Haitian) feel free to share your Macaroni Au Gratin recipe in the comments 😉😋✨🙌🏾

    🎵 Hanukkah by Zemira Israel (Produced by Bezaleel Israel)

    Levi (Haitian) Mac RUE Recipe:
    - Cubed diced 1 large white onion sautéed in about 1 stick of butter until translucent
    - add a few tablespoons of epis (Levi calls it Epis and Latin America calls it Sofrito…it’s basically a blended paste of raw veggies and spice…this is optional)
    - add 3/4 cup of evaporated milk or a bit more depending on how juicey you want your mac
    - add up to a half cup of heavy cream or half-and-half
    - salt, onion powder & garlic powder to taste
    - add a cup of equal parts of your fav shredded cheese (I like Italian, mozzarella, cheddar & Issachaar/Mexican) and let simmer on low heat and let melt
    - do all on low heat
    - add it to your Rigatoni noodles and mix in
    - add a glass jar of French onion dip (optional …it’s my secret ingredient 😉😜😋)
    - add a 2nd cup of your preferred shredded cheese blend and mix in
    - put all in your glass or aluminum baking pan
    - add a little more of your shredded cheese blend on top then top it off with shredded fresh Parmesan cheese
    - Pop in oven 350 degrees for about 30min
    - Then broil for about 5-10min for a bit of a cheese crunch on top
    - Enjoy 🥰

    Pie (Crust)

    You can use this for savory or sweet dishes. You can omit the vinegar and eggs and se which way you like your crus better.

    1 recipe pastry for a 9-inch double crust pie

    • 3 cups all-purpose flour (I actually had some dough left over so maybe just 2 ½ cups and just 1 teaspoon instead of 3 cups and 1 ½  if you’re not covering the whole top. But if you’re covering the whole top than 3 cups is fine.)
    • 1 1/2 teaspoons salt
    • 3 tablespoons white sugar
    • 1 cup shortening (and frozen butter, so replace about a ½ or  3rd with butter instead of shortening)
    • 1 egg
    • 1 teaspoon distilled white vinegar
    • 5 tablespoons ice cold water
    • Or just do a ½ cup of ice cold water with ice cubes in it instead of the vinegar and 5 tbs water. 

    Steps for Pastry Pie Crust

    1.  In a large mixing bowl, combine flour, salt, and sugar. Mix well, then cut in shortening until mixture resembles coarse meal. I use a big fork to do it. I also take away about 2-3 tablespoons of shortening and replace it with cold butter. 
    2. In small bowl, combine egg, vinegar, and 4 tablespoons of water. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until dough forms a ball. Add one more tablespoon of water if necessary.
    3. Allow dough to rest in refrigerator 10 minutes before rolling out.

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    Pie (Apple Pie)

    Apples ingredients:

    • 7 granny smith apples
    • 1 lemon, juiced (optional)
    • 1/2 cup unsalted butter, chopped
    • 1/2 cup brown sugar, packed
    • 3/4 cup granulated white sugar
    • 1-2 teaspoons cinnamon
    • 1/4 teaspoon all-spice
    • 1 teaspoon vanilla extract, optional
    • 3-4 tablespoons cornstarch, or enough to thicken syrup mixture
    • 1 egg white, optional
    • 1 tablespoon sugar, optional


    • Preheat oven to 350 F
    • Press one of the prepared pie crusts evenly into a greased deep dish pie plate. (Place pie crusts back into the fridge until ready to use or go ahead and cook your pie crust for about 10min before you're ready to add your apples to give your pie crust a head start in cooking up, its up to you). 
    • Peel and slice apples into equal size slices (about 1/4 inches thick). I use my apple slicer initially and then i cut them again once or twice depending on how big the apples were or how thick i want my apples to be in my apple pie.
    • Toss apples with the juice of 1 lemon (optional, but you'll really like it). Set aside.
    • In a large pot, melt 1 or 2 sticks of butter over medium heat.
    • Add in your sugars and spices.
    • Simmer for about 1-2 minutes until mixture is combined. (add a bit of water if too thick)
    • Turn off heat and stir in vanilla extract if (optional).
    • Add apples into pot and toss to combine. (sugars will become syrupy as the apples heat and release their juices)
    • Stir in enough cornstarch with a small sifter and whisk in until mixture becomes thickened and syrupy. (It may be easier to remove 1/2 cup of liquid and stir the cornstarch into it until thickened and then pour into your pot. I just sprinkle it into the pot and stir rigorously)
    • Taste syrup mixture and adjust seasonings & sugars as you'd like.
    • Let apples sit for about 20-30 minutes, syrup will thicken up as it sits.
    • Add apples into your chilled or half cooked pie plate. Use a spoon with holes it so you can first add the apples then extra syrup to top off your pie.
    • Roll out the top crust and place on top of apples as is or slice with.a pizza cutter or table knife into long rectangle strips to make it look like my pie.
    • Seal the edges of pie crust.
    • Brush top crust with egg white or just an egg (for a golden color)
    • Sprinkle top crust with sugar and cinnamon or brush with leftover syrup mixture or both. Do what you like beloved.
    • Place pie on baking sheet and bake for 60-65 minutes or until crust is golden. (if crust begins to brown too much, cover with foil). Or if you already had your pie crust in for a bit, then the pie should take about 30-45 min to cook.
    • Let pie sit for about 15 minutes before cutting your 1st slice.

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    Pie (Sweet Potato)

    Coming soon...

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    Rice (Butter, Onions & Garlic)

     Coming soon...

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    Rice (Coconut)

    Add coconut oil (half cup to a cup depending on how much you're making)
    let it heat up
    add chopped onions and let it get almost transluscent
    add your chopped garlic and let it all simmer a bit
    add your thoroughly rinsed Jasmine rice (rinse about 5 times, last 2 or 3 times with spring or alkaline water)
    mix in rice with the coconut oil, sautéed onions and garlic on high to medium heat until you hear snap cracles and pops. Mix around so it doen't burn the rice. 
    Add water until you can barely see the rice. cover and let boil. Once it boils, let it bowl until you can see the rice above the water. Then put it on low heat. In about 20min your rice should be done.

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    This makes enough for 6 people or more

    Tools you'll need:
    1. Buy Sushi Kit here = 👉🏾 https://amzn.to/3JyJrHk (I get commission when you shop with me) my entire Amazon Influencer Storefront here 👉🏾 https://amazon.com/shop/zemiraisrael
    2. Large bowl of water to constantly rice your hands from sticky rice sticking to your hands/gloves
    3. Extra large bowl to rinse and soak your rice
    4. Large rice pot to cook rice
    5. X-Large mixing bowl to mix in rice vinegar mixture
    6. about 2 medium to large cutting boards 
    7. Sharp knife (if it's not already in your sushi kit)

    Dipping Sauce Ingredients:

    1. About a half cup soy sauce (low sodium or not) to taste
    2. 2-3 tbsp of hoisin sauce to taste
    3. about 2-3 tbsp of your preferred added asian sauce
    Sticky Rice Vinegar Mixture:
    1. 1 cup of rice vinegar or rice wine vinegar (not the one with sugar already in it. It should be a clear liquid. If you use the orange looking one, use less sugar)
    2. 3-4 tbsp Sugar
    3. ½ tsp salt
    Sushi Roll Ingredients:
    1. Wasabi from the store (or you can make your own)
    2. Pink ginger from the store (or you can make your own)
    3. 4 cups of Medium grain rice
    4. About 4 cups (spring or alkaline) water to soak rice
    5. 4 cups cold (spring or alkaline) water to cook rice
    6. 2 black-skin/Haas avocados sliced vertically
    7. 2 large carrots skinned and sliced vertically (or 4 regular sized) or you can buy shredded carrots
    8. 1-2 large cucumbers skinned (or not skined) sliced vertically
    9. Buy 1 bunch of scallions or if you have already you'll need about 6. Slice vertically in half or in 4s depending on how wide your scallions are
    10. Cooked Salmon the size of a man's hand or two women's hands. You can also buy already prepared and cooked salmon from Costco or Sam's Club or your local grocery store.

    How To:

    1. Rinse and drain rice multiple times to rinse off starch until clear (you can see rice through the water) and it doesn't look like milky water. Don’t crush the rice. I like to do my last two rinses with spring or alkaline water.
    2. Drain water
    3. Soak rice in your 4 cups of water for about 30min to an hour. The longer you soak, the softer your cooked rice will be. After its soaked for you allotted time your rice will look extra white.
    4. Use 4 cups cold (spring or alkaline) water to put in your pot of rice to cook
    5. Bring rice to boil with lid on. Then lower heat and cook for about 8min or until fully cooked and tender.
    6. Once rice is cooked, let it cool a bit for about 20min
    7. Once rice is cooled, add the Rice Wine Vinegar Sticky Rice mixture gently without making it mushy or breaking the rice. Feather in mixture slowly with your mixing spoon. Don’t over mix. Don’t worry if it looks wet, the vinegar will soak into rice.
    8. That’s it. Assemble all your ingredients with your Sushi Assemble Kit. I like to start with the scallion, then carrots, then cucumber, then salmon, then avocado.
    9. ENJOY!


    Peace, Love & Blessings,
    Zemira 🕎 ✍🏾 🎶🎤

    Thanks for sharing & commenting on this blog! 

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