NUTRITION

SERVINGS

INGREDIENTS

4 oz Sashimi-grade salmon

4 oz Cooked shrimp

0.5 cup Cooked sushi rice

2 sheets Nori

0.25 cup Cucumber

0.13 whole Avocado

1 tbsp Tamari

0.5 tsp Wasabi paste

1 tsp Pickled ginger

1 tsp Rice vinegar

PREPARATION

• 1

  Place the cooked sushi rice in a small bowl and fold in the rice vinegar until well combined.

• 2

  Slice the sashimi-grade salmon into thin, long strips and halve the cooked shrimp lengthwise.

• 3

  Prepare the cucumber by julienning into matchsticks and thinly slicing the avocado.

• 4

  Lay one nori sheet on a bamboo rolling mat, shiny side down.

• 5

  Wet your fingers and spread half of the rice evenly over the nori, leaving a 1-inch border at the top.

• 6

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

• 7

  Use the mat to roll the nori tightly over the fillings, applying gentle pressure to seal the edge with a drop of water.

• 8

  Repeat with the second nori sheet and remaining ingredients, then slice each roll into 8 pieces using a sharp, wet knife.

• 9

  Serve the rolls immediately with tamari, wasabi paste, and pickled ginger on the side.