NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.13 cup cooked sushi rice

0.25 cup shelled edamame

1 sheet nori

0.13 whole avocado

0.25 cup cucumber

0.5 tsp avocado oil

2 tbsp plain Greek yogurt

1 tsp sriracha

1 tsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the salmon fillet evenly with sea salt and black pepper.

• 2

  Heat avocado oil in a non-stick skillet over medium-high heat until shimmering.

• 3

  Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is golden and very crispy.

• 4

  Flip the salmon and cook for another 2-3 minutes until the center is just opaque, then remove from heat and flake into large pieces.

• 5

  In a small bowl, gently fold the rice vinegar into the cooked sushi rice.

• 6

  Lay the nori sheet on a bamboo rolling mat and spread the seasoned rice in a thin layer over the bottom two-thirds of the sheet.

• 7

  Arrange the flaked salmon, edamame, avocado slices, and julienned cucumber in a horizontal line across the center of the rice.

• 8

  Using the mat, roll the nori tightly away from you to form a firm cylinder, sealing the edge with a drop of water if needed.

• 9

  Slice the roll into 8 even pieces using a very sharp, slightly damp knife.

• 10

  Whisk the Greek yogurt and sriracha together in a small bowl and serve alongside the rolls for dipping.