This is how it gets sticky: First, prepare the konjac rice. In order to do so, put 140 g of dried konjac rice into 500 l of salted water and cook at low heat for 1 hour. Stir occasionally. When the rice has absorbed most of the liquid, bring the rice to the boil again on high heat so that the remaining liquid disappears. Place the konjac rice in a bowl and let it cool down for 20 minutes. Stir from time to time. Then place in the refrigerator for another 20 minutes.
Now the rice should be nice and sticky and can be processed to Sushi. For this purpose, put a Nori leaf on the roll mat and put the rice on it. Spread the rice so that the edges of the nori leaf are at least one centimeter free. If you like, you can now spread some wasabi paste on the rice bed.
Now cut avocado, paprika, pak choi and cucumber into thin strips. Take the smoked salmon out of the package as well and cut it into the desired shape. Now spread the desired ingredients on the lower third. Optionally sprinkle with cress or black cumin. Then the sushi roll can be rolled up carefully.
Cut the whole thing into strips and serve with some soy sauce and wasabi paste or pickled ginger.