NUTRITION

SERVINGS

INGREDIENTS

4 oz sushi-grade salmon

3 oz cooked shrimp

0.5 cup sushi rice

2 sheets nori seaweed

0.25 whole avocado

0.25 cup cucumber

1 tbsp rice vinegar

1 tbsp coconut aminos

0.5 tsp pickled ginger

0.25 tsp wasabi paste

PREPARATION

• 1

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

• 2

  Slice the sushi-grade salmon into long, thin strips and ensure the cooked shrimp are peeled and deveined.

• 3

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

• 4

  Layer half of the salmon strips, avocado slices, and cucumber strips across the lower third of the rice.

• 5

  Roll the nori tightly using the bamboo mat, wetting the top edge of the seaweed with a little water to seal the roll.

• 6

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

• 7

  Use a very sharp, slightly wet knife to slice each roll into six to eight even pieces.

• 8

  Serve the fresh rolls immediately with coconut aminos, pickled ginger, and wasabi paste on the side.