NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Sashimi-grade salmon

0.25 cup Cooked sushi rice

1 sheet Nori seaweed

0.25 cup Cucumber

0.25 whole Avocado

1 tsp Rice vinegar

1 tsp Coconut aminos

0.25 tsp Wasabi paste

0.25 tsp Pickled ginger

1 tsp Toasted sesame seeds

0.13 tsp Sea salt

PREPARATION

• 1

  Prepare the sushi rice by folding in the rice vinegar and sea salt while it is still slightly warm to ensure the flavors absorb properly.

• 2

  Slice the chilled sashimi-grade salmon into uniform strips about half an inch thick to ensure even distribution throughout the roll.

• 3

  Cut the cucumber into thin matchsticks and slice the avocado into slender wedges for a smooth and consistent texture.

• 4

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

• 5

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

• 6

  Lift the edge of the mat closest to you and roll tightly over the fillings, applying gentle pressure to create a firm, round cylinder.

• 7

  Lightly moisten the bare edge of the nori with a drop of water to seal the roll completely and prevent it from unraveling.

• 8

  Use a very sharp, damp knife to slice the roll into eight equal pieces, then garnish with sesame seeds and serve with coconut aminos, wasabi, and ginger.