NUTRITION

SERVINGS

INGREDIENTS

4 oz sushi-grade salmon

3 oz cooked shrimp

0.33 cup sushi rice

2 sheets nori

0.25 cup cucumber

0.25 cup radish

1 tbsp rice vinegar

1 tsp wasabi paste

1 tbsp tamari

0.5 tsp sesame seeds

PREPARATION

• 1

  Season the cooked sushi rice with rice vinegar to provide a balanced, tangy base for the rolls.

• 2

  Place one nori sheet on a bamboo rolling mat and spread half the sushi rice evenly, leaving a 1-inch border at the top edge.

• 3

  Arrange the cooked shrimp and sliced cucumber in a horizontal line across the center of the rice.

• 4

  Roll the nori tightly from the bottom up, using the bamboo mat to maintain pressure, and seal the top edge with a small amount of water.

• 5

  Drape thin slices of sushi-grade salmon and radish over the top of the roll, then cover with plastic wrap and press firmly with the mat to adhere the toppings.

• 6

  Slice the roll into 8 even pieces using a very sharp, wet knife to ensure clean cuts, and repeat the process with the second nori sheet.

• 7

  Serve the rainbow rolls immediately with wasabi paste, tamari for dipping, and a sprinkle of toasted sesame seeds.