NUTRITION

SERVINGS

INGREDIENTS

6 oz Atlantic salmon fillet

0.5 cup Cooked jasmine rice

2 sheets Nori seaweed

0.25 whole English cucumber

0.25 cup Shelled edamame

1 tbsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Grated fresh ginger

PREPARATION

• 1

  Prepare the jasmine rice according to package instructions and let it cool slightly.

• 2

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

• 3

  Peel and julienne the English cucumber into thin matchsticks.

• 4

  Place a nori sheet on a bamboo rolling mat and spread half of the cooked rice evenly over the surface, leaving an inch at the top.

• 5

  Arrange half of the salmon strips, cucumber, and shelled edamame in a line across the center of the rice.

• 6

  Roll the nori tightly from the bottom, using the mat to guide it, then seal the edge with a drop of water.

• 7

  Repeat with the second sheet and remaining ingredients, then slice each roll into eight pieces using a sharp, wet knife.

• 8

  Whisk together the rice vinegar, sea salt, black pepper, and grated ginger in a small bowl to serve as a zesty dipping sauce.