NUTRITION

SERVINGS

INGREDIENTS

3 oz Sushi-grade salmon

4 oz Cooked shrimp

0.5 cup Cooked sushi rice

1 tbsp Rice vinegar

0.25 whole Avocado

0.5 cup Cucumber

2 sheets Nori seaweed

1 tbsp Coconut aminos

0.25 tsp Wasabi paste

1 tsp Pickled ginger

PREPARATION

• 1

  Prepare the sushi rice by folding in rice vinegar while warm, then let it cool to room temperature.

• 2

  Slice the sushi-grade salmon into long, thin strips and peel the cooked shrimp, removing tails.

• 3

  Julienne the cucumber into matchsticks and thinly slice the avocado.

• 4

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

• 5

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

• 6

  Roll tightly using the mat, wet the top border to seal, and repeat with the second nori sheet.

• 7

  Slice each roll into eight pieces using a sharp, damp knife and serve with coconut aminos, wasabi, and ginger.