NUTRITION

SERVINGS

INGREDIENTS

3 oz Sashimi-grade salmon

4 oz Cooked shrimp

0.5 cup Cooked sushi rice

2 sheets Nori

0.5 cup Cucumber

0.13 whole Avocado

1 tbsp Rice vinegar

0.25 tsp Sea salt

1 tbsp Tamari

1 tsp Wasabi paste

1 tsp Pickled ginger

PREPARATION

• 1

  Season the warm cooked sushi rice with rice vinegar and sea salt, folding gently with a spatula to combine without mashing the grains.

• 2

  Slice the sashimi-grade salmon into long, thin strips and ensure the cooked shrimp are peeled and deveined.

• 3

  Place one nori sheet on a bamboo rolling mat, then spread half of the seasoned rice evenly over the bottom two-thirds of the sheet using wet fingers.

• 4

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

• 5

  Lift the edge of the bamboo mat and roll tightly over the fillings, applying gentle pressure to create a firm, uniform cylinder.

• 6

  Repeat the process with the second nori sheet and the remaining ingredients, then use a sharp, wet knife to slice each roll into 6 to 8 pieces.

• 7

  Serve the fresh sushi rolls immediately with tamari, wasabi paste, and pickled ginger on the side.