NUTRITION

SERVINGS

INGREDIENTS

0.5 cup sushi rice

1 tbsp rice vinegar

2 sheet nori

2 oz sashimi-grade salmon

5 oz cooked shrimp

0.13 whole avocado

0.5 cup cucumber

1 tbsp tamari

0.25 tsp sea salt

PREPARATION

• 1

  Prepare the sushi rice by folding in the rice vinegar and sea salt while it is still warm, then let it cool to room temperature.

• 2

  Slice the sashimi-grade salmon into long, thin strips and butterfly the cooked shrimp by slicing them down the back without cutting all the way through.

• 3

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

• 4

  Place a nori sheet on a bamboo rolling mat and spread half of the rice evenly over the bottom two-thirds of the sheet using wet fingers.

• 5

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

• 6

  Roll the nori tightly using the mat, sealing the top edge with a drop of water, and repeat the process with the shrimp for the second roll.

• 7

  Use a very sharp, wet knife to slice each roll into six even pieces and serve immediately with tamari for dipping.