NUTRITION

SERVINGS

INGREDIENTS

2 sheets Nori

0.5 cup Cooked sushi rice

1 tbsp Rice vinegar

0.25 tsp Sea salt

3 oz Salmon

3 oz Ahi tuna

0.13 whole Avocado

0.5 cup Cucumber

1 tsp Wasabi paste

1 tbsp Tamari

1 tsp Pickled ginger

PREPARATION

• 1

  In a small glass bowl, combine the warm cooked sushi rice with rice vinegar and sea salt, folding gently with a spatula to ensure every grain is seasoned.

• 2

  Lay the nori sheets shiny-side down on a bamboo mat and spread the rice in a thin, even layer across each, leaving a one-inch border at the top.

• 3

  Arrange the crisp cucumber matchsticks and creamy avocado slices in a horizontal line across the center of the rice on both sheets.

• 4

  Roll the bamboo mat tightly away from you to form two firm cylinders, pressing gently to seal the edges with a small amount of water.

• 5

  Thinly slice the fresh salmon and ahi tuna into uniform pieces and drape them over the top of the rolls, alternating the fish to create a beautiful rainbow pattern.

• 6

  Using a very sharp, moistened knife, slice each roll into eight pieces and serve immediately with wasabi paste, tamari, and pickled ginger.