YOUR SOLIN GENERATED RECIPE
Assorted Fresh Sushi Rolls
Succulent salmon and shrimp are rolled with crisp cucumber and creamy avocado in nori for a clean, nutrient-dense meal that pops with vibrant flavor.
INGREDIENTS
4 oz Raw sushi-grade salmon
3 oz Cooked shrimp
0.25 cup Cooked sushi rice
2 sheets Nori seaweed
0.25 whole Avocado
0.5 cup Cucumber
1 tbsp Rice vinegar
1 tsp Coconut aminos
0.25 tsp Wasabi paste
1 tsp Pickled ginger
PREPARATION
Prepare the sushi rice by folding in the rice vinegar while it is still warm, then let it cool completely to room temperature.
Slice the sushi-grade salmon into long, thin strips and butterfly the cooked shrimp so they lay flat on the rice.
Julienne the cucumber into thin matchsticks and slice the avocado into slim, uniform wedges for even rolling.
Place one nori sheet on a bamboo rolling mat and spread a very thin, even layer of rice over the bottom two-thirds of the sheet.
Layer the salmon, shrimp, cucumber, and avocado horizontally across the center of the rice-covered section.
Roll the nori tightly using the bamboo mat, lightly wetting the top edge of the seaweed with water to create a firm seal.
Slice each roll into eight even pieces using a very sharp, damp knife and serve immediately with coconut aminos, wasabi, and ginger.