NUTRITION

SERVINGS

INGREDIENTS

4 oz Sashimi-grade salmon

3 oz Cooked shrimp

0.5 cup Cooked sushi rice

1 tbsp Rice vinegar

2 sheet Nori

0.25 whole Avocado

0.5 cup Cucumber

1 tsp Wasabi paste

1 tbsp Pickled ginger

1 tbsp Tamari

PREPARATION

• 1

  In a small bowl, toss the cooked sushi rice with rice vinegar and allow it to cool completely to room temperature.

• 2

  Slice the sashimi-grade salmon and the cooked shrimp into thin, uniform strips.

• 3

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

• 4

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

• 5

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

• 6

  Using the mat, roll the nori tightly away from you, applying gentle pressure to ensure a firm cylinder.

• 7

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

• 8

  Using a very sharp, slightly damp knife, slice each roll into six to eight even pieces.

• 9

  Serve the rolls immediately alongside the wasabi paste, pickled ginger, and tamari for dipping.