NUTRITION

SERVINGS

INGREDIENTS

4 oz Sushi-grade salmon

3 oz Cooked shrimp

0.5 cup Cooked sushi rice

2 whole Nori seaweed sheets

0.5 cup Cucumber

0.13 whole Avocado

1 tbsp Rice vinegar

0.25 tsp Sea salt

1 tsp Coconut aminos

0.5 tsp Wasabi paste

1 tsp Pickled ginger

PREPARATION

• 1

  Season the cooked sushi rice with rice vinegar and sea salt, stirring gently to combine while the rice is still slightly warm.

• 2

  Slice the sushi-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.

• 4

  Place one nori sheet on a bamboo rolling mat with the shiny side facing down.

• 5

  Spread half of the seasoned rice evenly over the nori, leaving a 1-inch border at the top edge to allow for sealing.

• 6

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

• 7

  Lift the edge of the mat closest to you and roll the nori over the filling, pressing firmly to create a tight, uniform cylinder.

• 8

  Repeat the process with the second nori sheet and the remaining ingredients.

• 9

  Use a very sharp knife dipped in water to slice each roll into 6 to 8 bite-sized pieces.

• 10

  Serve the fresh rolls immediately with coconut aminos, wasabi paste, and pickled ginger for a clean and vibrant meal.