• 4 Sushi Sheets Seaweed
• 2 Tsp Yacon Syrup
• 1 Pack Miracle Rice
• 1 Radish Sliced
• 1 Carrot Sliced
• 1/4 Cup Cooked Shredded Chicken
• 1/4 Cup Frisée
• Coconut Aminos For Dipping

1. Rinse The Miracles for 15-30 seconds. Then, boil for 2 minutes. Drain. And sauté in an already hot pan for about 2-3 minutes. It’ll be crispy and dry. Put, in a small bowl and combine with Yacon Syrup until the rice is coasted and sticky. You can refrigerate it for 5 minutes to make it harden more. 2. Each roll will use 2 sheets of seaweed. 3. Spread Rice on Flat Seaweed. Add Radish, Carrot, Frisée, and Chicken one at a time in Vertical Rolls. I use a tiny bit of Yacon Syrup on both vertical ends of seaweed to help it stick before rolling. Roll as tightly as you can. 4. A trick is to roll then press inward and continue to roll. You can use a sushi rolled if needed. Cut carefully with a very sharp knife. Add a side of coconut aminos and enjoy. 5. It should stick pretty well together. I haven’t had any issues. But, handle it carefully so it doesn’t fall apart. And if it does. Spoon it up and eat the delicious mess.