NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Sushi-grade salmon

4 oz Firm tofu

0.5 cup Cooked sushi rice

2 sheets Nori

0.5 cup Cucumber

1 tbsp Rice vinegar

1 tsp Honey

1 tbsp Tamari

0.25 tsp Sea salt

1 tsp Wasabi paste

1 tbsp Pickled ginger

PREPARATION

• 1

  Press tofu to remove excess moisture and slice into long, thin matchsticks.

• 2

  Slice the sushi-grade salmon into long, thin strips approximately 0.5-inch thick.

• 3

  In a small bowl, whisk rice vinegar, honey, and sea salt until dissolved, then fold into the warm cooked rice.

• 4

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

• 5

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

• 6

  Roll the mat tightly away from you, wetting the top edge of the nori with water to seal the roll.

• 7

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

• 8

  Serve immediately with tamari, wasabi, and pickled ginger for a bright, clean finish.