NUTRITION

SERVINGS

INGREDIENTS

4 oz Sushi-grade salmon

3 oz Cooked shrimp

0.5 cup Cooked sushi rice

2 sheets Nori

0.25 whole Avocado

0.5 cup Cucumber

1 tbsp Rice vinegar

1 tbsp Tamari

0.25 tsp Wasabi paste

1 tsp Pickled ginger

PREPARATION

• 1

  Mix the cooked sushi rice with the rice vinegar in a small glass bowl until well combined.

• 2

  Slice the sushi-grade salmon and the avocado into thin, uniform strips.

• 3

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

• 4

  Arrange the salmon strips, half of the cucumber, and half of the avocado in a horizontal line across the center of the rice.

• 5

  Roll the bamboo mat away from you, pressing firmly to create a tight, even cylinder.

• 6

  Repeat the process with the second nori sheet, using the cooked shrimp and the remaining cucumber and avocado.

• 7

  Use a very sharp, damp knife to slice each roll into eight even pieces to prevent tearing the seaweed.

• 8

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