Everybody loves sushi! The delicious Japanese cuisine—available in both fish and vegan options—never fails to fill the belly and satisfy the soul. You might ask: what could be better than freshly crafted sushi rolls? Well, how about a touch of cannabinoids?

Cannabis can be infused into just about anything. You can infuse your morning coffee with a dose of THC, or bake CBD brownies for a clear-headed effect. So why not give your sushi snacks a molecular twist?

The recipe below will guide you through the process of making delicious cannabis-infused sushi.

CANNABIS OLIVE OIL: THE FOUNDATION OF THE RECIPE

Before we get into the meat (or fish) of the matter, we need to make a batch of cannabis olive oil.

Why? This will serve as the cannabinoid-rich extract for our fish dish. Cannabinoids are fat-soluble, so making an oil extract first will maximise the potency of the sushi.

Find out how to make cannabis-infused olive oil here before proceeding with the recipe below.

Now that you’ve made your oil, it’s time to whip up some sushi. View this recipe as a guideline, and feel free to get creative and add extra vegetables and spices.

MAKING POTENT MAYONNAISE

In its "natural" form, cannabis olive oil doesn't really lend itself to most sushi recipes. Instead, we'll transform it into a psychoactive mayonnaise that you can easily add to your roll.

INGREDIENTS

  • 1 egg yolk (silken tofu for the vegan option)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 cup cannabis-infused olive oil
  • Salt to taste

DIRECTIONS: MAYONNAISE FROM SCRATCH

1. Add the egg yolk, water, lemon juice, and mustard into a glass jar.

2. Pour the cannabis-infused olive oil on top.

3. Use a hand blender to thoroughly process the mixture until it reaches a thick consistency.

4. Sample and add salt to taste.

Cannabis Sushi

MAKING SUSHI ROLLS

Now it’s time for the real action. Gather all of the ingredients mentioned below and get ready to roll!

INGREDIENTS

  • 300g sushi rice
  • 100ml rice wine vinegar
  • Whole cucumber
  • Smoked salmon (tofu or tempeh as a vegan option)
  • Red bell pepper
  • Diced avocado
  • Spring onion
  • Nori sheets

DIRECTIONS

1. Lay a nori sheet onto your sushi mat with the shiny side facing down. Dip your fingers in the rice vinegar and press the rice down into a layer around 1cm in thickness. Leave the furthest edge of the nori wrap uncovered (you will use this to seal the roll later).

2. Use a knife and spread a layer of the now psychoactive mayonnaise down the centre of the rice.

3. Chop the cucumber and bell pepper into thin, long strips. Chop the spring onion into fine slices and dice up the avocado. Top the mayonnaise with the prepared veg.

4. Slice up the smoked salmon (or tofu/tempeh) and place it along the strip with the veg.

5. Time to roll! Lift the edge of the mat over the rice and begin to roll. Keep a slight pressure to make sure the roll is nice and tight.

6. Stop rolling before you reach the empty part of the nori wrap. Add a little bit of water to help it stick, then complete the roll.

7. Wrap the roll in cling film to keep it together. Use a sharp knife to slice up the roll, then remove the cling film.

Voilà, your sushi is ready to eat. Enjoy! For some quick tips on how to avoid making mistakes when cooking edibles, check out this article!

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