NUTRITION

SERVINGS

INGREDIENTS

4 oz sushi-grade salmon

4 oz cooked shrimp

0.5 cup cooked sushi rice

2 sheet nori

0.5 cup julienned cucumber

0.13 whole avocado

1 tbsp rice vinegar

1 tbsp tamari

1 tsp pickled ginger

0.5 tsp wasabi paste

PREPARATION

• 1

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

• 2

  Slice the sushi-grade salmon into long, thin strips approximately half an inch thick.

• 3

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

• 4

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

• 5

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

• 6

  Using the bamboo mat, firmly roll the nori from the bottom up, tucking the ingredients in tightly as you go.

• 7

  Repeat the process with the second sheet of nori, using the cooked shrimp as the primary protein along with the remaining cucumber and avocado.

• 8

  Use a very sharp knife dipped in water to slice each roll into 6 to 8 even pieces.

• 9

  Arrange the sushi pieces on a platter and serve immediately with tamari, pickled ginger, and wasabi paste.