NUTRITION

SERVINGS

INGREDIENTS

3 oz Sashimi-grade salmon

4 oz Cooked shrimp

0.5 cup Cooked sushi rice

2 sheets Nori seaweed

0.13 whole Avocado

0.5 cup Cucumber

1 tbsp Rice vinegar

0.5 tsp Monk fruit sweetener

0.25 tsp Sea salt

1 tbsp Tamari

1 tsp Wasabi paste

1 tbsp Pickled ginger

PREPARATION

• 1

  Prepare sushi rice by mixing warm cooked rice with rice vinegar, monk fruit sweetener, and sea salt, then allow it to cool completely.

• 2

  Slice the sashimi-grade salmon into long, thin strips and peel the cooked shrimp, slicing them lengthwise if they are large.

• 3

  Julienne the cucumber into thin matchsticks and thinly slice the avocado portion.

• 4

  Place a nori sheet on a bamboo rolling mat and spread half of the sushi rice evenly over the bottom two-thirds of the sheet.

• 5

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

• 6

  Roll the nori tightly using the mat, applying gentle pressure to seal the edges with a small dab of water.

• 7

  Repeat the process with the second nori sheet and the remaining ingredients.

• 8

  Use a very sharp, wet knife to slice each roll into 6 to 8 even pieces and serve with tamari, wasabi, and pickled ginger.