NUTRITION

SERVINGS

INGREDIENTS

6 oz Raw sushi-grade salmon

0.25 cup Cooked white rice

2 sheet Nori

0.5 cup Cucumber

0.25 whole Avocado

1 tbsp Rice vinegar

1 tsp Sesame oil

0.25 tsp Sea salt

1 tbsp Coconut aminos

0.5 tsp Fresh ginger

1 tsp Sriracha

PREPARATION

• 1

  Prepare the sushi rice by folding the rice vinegar and sea salt into the warm cooked rice until well combined.

• 2

  Slice the fresh salmon into long, thin strips approximately half an inch thick.

• 3

  Peel and julienne the cucumber into thin matchsticks and thinly slice the avocado.

• 4

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

• 5

  Arrange half of the salmon, cucumber, and avocado in a horizontal line across the center of the rice.

• 6

  Drizzle with a touch of sesame oil and sriracha for that signature zesty flavor.

• 7

  Roll the nori tightly from the bottom, using a dab of water to seal the top edge.

• 8

  Repeat with the second sheet, then use a sharp, wet knife to slice each roll into six even pieces.

• 9

  Serve immediately with coconut aminos and grated fresh ginger on the side.