NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked sushi rice

0.25 whole avocado

0.25 cup cucumber

1 sheet nori

1 tbsp rice vinegar

1 tsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast with sea salt and black pepper, then poach in simmering water for 12 minutes until cooked through.

• 2

  Shred or thinly slice the cooked chicken into long strips and set aside to cool slightly.

• 3

  In a small bowl, fold the rice vinegar into the warm cooked sushi rice until well combined.

• 4

  Place the nori sheet on a bamboo rolling mat and spread the rice in a thin, even layer, leaving one inch of bare nori at the top.

• 5

  Arrange the chicken strips, avocado slices, and julienned cucumber in a horizontal line across the lower third of the rice.

• 6

  Roll the mat tightly away from you to form a cylinder, moistening the top edge of the nori with a drop of water to seal.

• 7

  Use a sharp, damp knife to slice the roll into eight even pieces and serve with coconut aminos for dipping.