NUTRITION

SERVINGS

INGREDIENTS

0.4 cup sushi rice

1 tbsp rice vinegar

2 sheets nori

3 oz sashimi-grade tuna

3 oz sashimi-grade salmon

2 oz lump crab meat

0.1 whole avocado

0.5 cup cucumber matchsticks

0.25 cup shredded carrots

1 tsp wasabi paste

1 tbsp tamari

1 tsp pickled ginger

0.25 tsp sea salt

0.25 tsp sesame seeds

PREPARATION

• 1

  Season the cooked sushi rice with rice vinegar and sea salt, then let it cool to room temperature.

• 2

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

• 3

  Layer the lump crab meat, cucumber matchsticks, and shredded carrots across the center of the rice.

• 4

  Roll the sushi tightly using the mat, then repeat the process for the second nori sheet.

• 5

  Thinly slice the tuna, salmon, and avocado into uniform pieces and drape them over the top of the rolls in an alternating pattern.

• 6

  Place a piece of plastic wrap over the roll and gently press with the bamboo mat to adhere the fish to the rice.

• 7

  Slice each roll into eight pieces using a sharp, wet knife and sprinkle with sesame seeds.

• 8

  Serve immediately with wasabi paste, tamari, and pickled ginger for a bright, clean finish.