Watercress Nori Rolls

1 Bunch of watercress

¼ tsp. Sea salt

2 Sheets nori (sea vegetable)

Sushi mat

1. Wash the watercress.

2. Toast nori lightly, waving back and forth over a flame.

3. Bring a pot of salted water to a boil.

4. Drop one-half watercress into the water, boil for a one-half minute.

5. Repeat the rest of the watercress.

6. Drain the greens, gently squeeze excess moisture out.

7. Lay on a towel to absorb more residual moisture. Place a nori sheet on a sushi mat.

8. Lay a roll of watercress across the length of the nori and the bottom of on the edge.

9. Use the mat as a guide and roll the nori up over the watercress, nice and tight, until the last edge of the nori. Squeeze the mat tight, set aside to set.

10. With a sharp knife, start to cut from the center of the roll. Measure each cut roll next to the last one to keep size even.

11. Place them on a pretty plate, serve freshly made.