NUTRITION

SERVINGS

INGREDIENTS

6 oz sashimi-grade salmon

0.25 cup cooked sushi rice

0.5 cup shelled edamame

1 sheet nori seaweed

0.5 cup cucumber strips

1 tbsp rice vinegar

0.25 tsp sea salt

0.25 tsp wasabi powder

1 tsp grated fresh ginger

1 tbsp coconut aminos

PREPARATION

• 1

  In a small glass bowl, gently fold the rice vinegar and sea salt into the warm cooked sushi rice until the grains are well coated and slightly sticky.

• 2

  Slice the sashimi-grade salmon into long, uniform strips approximately half an inch thick using a very sharp knife.

• 3

  Place the nori sheet on a bamboo rolling mat with the rough side facing up and the lines running horizontally.

• 4

  Wet your fingers with water to prevent sticking and spread the seasoned sushi rice in a very thin, even layer over the bottom two-thirds of the nori.

• 5

  Arrange the salmon strips, cucumber strips, and grated fresh ginger in a neat horizontal line across the center of the rice layer.

• 6

  Lightly dust the filling with wasabi powder for a zesty kick before rolling.

• 7

  Carefully lift the bottom edge of the mat and roll the nori tightly over the filling, using firm pressure to create a secure cylinder.

• 8

  Moisten the top edge of the nori with a tiny bit of water to seal the roll, then slice into 8 even pieces with a damp knife.

• 9

  Serve the rolls immediately with the shelled edamame on the side and coconut aminos for dipping.