NUTRITION

SERVINGS

INGREDIENTS

7 oz sushi-grade salmon

0.25 cup cooked brown rice

1 sheet nori

0.25 whole avocado

0.5 cup julienned cucumber

1 tbsp rice vinegar

1 tsp coconut aminos

0.25 tsp grated fresh ginger

0.25 tsp sea salt

1 tsp sesame seeds

PREPARATION

• 1

  In a small bowl, toss the cooked brown rice with rice vinegar and sea salt until evenly coated.

• 2

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

• 3

  Julienne the cucumber into thin matchsticks and slice the avocado into thin wedges.

• 4

  Place the nori sheet on a bamboo rolling mat and spread the seasoned rice in a thin, even layer, leaving the top inch of the nori bare.

• 5

  Arrange the salmon strips, cucumber matchsticks, and avocado wedges across the center of the rice.

• 6

  Carefully roll the nori from the bottom up, using the mat to keep it tight, and seal the top edge with a small amount of water.

• 7

  Using a very sharp knife, slice the roll into eight even pieces and sprinkle with sesame seeds.

• 8

  Whisk the coconut aminos and grated ginger together in a small ramekin for dipping.