NUTRITION

SERVINGS

INGREDIENTS

3 oz sushi-grade salmon

4 oz cooked shrimp

0.5 cup cooked sushi rice

2 sheets nori seaweed

0.25 whole avocado

0.5 cup sliced cucumber

1 tbsp rice vinegar

1 tbsp coconut aminos

0.25 tsp sea salt

1 tsp pickled ginger

PREPARATION

• 1

  Season the cooked sushi rice with rice vinegar and sea salt, fluffing gently with a wooden paddle to combine.

• 2

  Slice the sushi-grade salmon into long, thin strips and butterfly the cooked shrimp by slicing down the back without cutting all the way through.

• 3

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

• 4

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

• 5

  Roll the nori tightly away from you using the mat, applying gentle pressure to ensure a firm roll, and seal the edge with a drop of water.

• 6

  Repeat the process for the second roll using the butterflied shrimp and the remaining avocado and cucumber.

• 7

  Slice each roll into eight even pieces using a very sharp, damp knife and serve immediately with coconut aminos and pickled ginger.