NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Salmon (Sushi Grade)

3.5 oz Shrimp (Cooked)

0.25 cup Sushi rice (Cooked)

2 sheet Nori

0.25 whole Avocado

0.5 cup Cucumber

1 tbsp Rice vinegar

1 tbsp Coconut aminos

1 tsp Wasabi paste

1 tbsp Pickled ginger

PREPARATION

• 1

  Season the cooked sushi rice with rice vinegar in a small glass bowl until well coated.

• 2

  Slice the sushi-grade salmon into long, thin strips and butterfly the cooked shrimp by slicing carefully down the back.

• 3

  Julienne the cucumber into thin matchsticks and slice the avocado into thin wedges.

• 4

  Place one nori sheet on a bamboo rolling mat and spread half of the rice in an even layer, leaving the top edge bare.

• 5

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

• 6

  Roll the mat forward firmly to create a tight cylinder, using a touch of water to seal the nori edge.

• 7

  Repeat the process with the second nori sheet, using the butterflied shrimp and the remaining vegetables.

• 8

  Use a very sharp, damp knife to slice each roll into eight uniform pieces and serve immediately with coconut aminos, wasabi, and ginger.