NUTRITION

SERVINGS

INGREDIENTS

7 oz sushi-grade salmon

0.25 cup cooked sushi rice

2 sheets nori

0.5 cup julienned cucumber

2 slices avocado

1 tsp rice vinegar

1 tbsp coconut aminos

1 tsp grated fresh ginger

1 tbsp sliced scallions

0.25 tsp sea salt

PREPARATION

• 1

  Prepare the sushi rice by mixing the cooked rice with rice vinegar and sea salt until well combined.

• 2

  Slice the sushi-grade salmon into long, thin strips approximately half an inch thick.

• 3

  Place one nori sheet on a bamboo rolling mat and spread half of the rice in a thin layer over the bottom third of the sheet.

• 4

  Layer half of the salmon strips, julienned cucumber, and avocado slices across the center of the rice.

• 5

  Roll the nori tightly from the bottom using the mat to maintain a firm, cylindrical shape, then repeat with the second sheet.

• 6

  Use a sharp, wet knife to slice each roll into six even pieces.

• 7

  Whisk together the coconut aminos, grated ginger, and scallions in a small bowl to serve as a dipping sauce.