NUTRITION

SERVINGS

INGREDIENTS

4 oz salmon

4 oz shrimp

0.25 cup cooked sushi rice

0.13 whole avocado

0.5 cup cucumber

2 sheet nori

1 tbsp rice vinegar

1 tsp wasabi paste

1 tbsp tamari

0.25 tsp sea salt

PREPARATION

• 1

  In a small bowl, season the cooked sushi rice with rice vinegar and sea salt, mixing gently to avoid mashing the grains.

• 2

  Slice the sushi-grade salmon into long thin strips and julienne the cucumber and avocado into matchsticks.

• 3

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

• 4

  Layer the salmon strips, half of the cucumber, and half of the avocado across the center of the rice.

• 5

  Lift the edge of the mat closest to you and roll the nori tightly over the fillings, using a dab of water to seal the edge.

• 6

  Repeat the process with the second nori sheet, using the chilled shrimp as the primary protein.

• 7

  Use a very sharp, damp knife to slice each roll into eight even pieces.

• 8

  Serve the rolls immediately with tamari for dipping and a dollop of pungent wasabi paste.