NUTRITION

SERVINGS

INGREDIENTS

4 oz Sushi-grade salmon

4 oz Cooked shrimp

0.5 cup Cooked sushi rice

2 whole Nori sheets

0.5 cup Cucumber

0.13 whole Avocado

1 tbsp Rice vinegar

1 tbsp Tamari

1 tsp Pickled ginger

0.25 tsp Wasabi paste

PREPARATION

• 1

  Season the cooked sushi rice with rice vinegar and let it cool to room temperature.

• 2

  Slice the sushi-grade salmon into long, thin strips and ensure the cooked shrimp are peeled and deveined.

• 3

  Julienne the cucumber into thin matchsticks and thinly slice the avocado.

• 4

  Place one nori sheet on a bamboo rolling mat, then spread half of the rice evenly over the bottom two-thirds of the sheet.

• 5

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

• 6

  Roll the mat tightly away from you, sealing the edge of the nori with a drop of water.

• 7

  Repeat the process for the second roll, then use a sharp, wet knife to slice each roll into 6 to 8 pieces.

• 8

  Serve the fresh rolls immediately with tamari, pickled ginger, and wasabi on the side.