NUTRITION

SERVINGS

INGREDIENTS

3 oz Sashimi-grade salmon

3 oz Sashimi-grade tuna

0.5 cup Cooked sushi rice

2 whole Nori sheets

0.25 cup Cucumber

2 tbsp Avocado

1 tbsp Rice vinegar

1 tbsp Tamari

1 tsp Wasabi paste

1 tbsp Pickled ginger

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 salmon, tuna, cucumber, and avocado into long, thin strips approximately 1/4-inch thick.

• 3

  Place a nori sheet on a bamboo rolling mat, shiny side down, and spread half of the rice evenly over the bottom two-thirds of the sheet.

• 4

  Arrange half of the fish and vegetables in a horizontal line across the center of the rice.

• 5

  Lift the edge of the mat closest to you and roll the nori tightly over the filling, applying gentle pressure to seal.

• 6

  Wet a sharp knife and slice the roll into 6-8 uniform pieces, repeating the process for the second roll.

• 7

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