NUTRITION

SERVINGS

INGREDIENTS

3 oz Sashimi-grade salmon

4 oz Sashimi-grade tuna

0.5 cup Cooked sushi rice

2 sheets Nori

0.25 whole Avocado

0.5 cup Cucumber

1 tbsp Rice vinegar

0.5 tsp Sea salt

1 tsp Wasabi paste

1 tbsp Tamari

PREPARATION

• 1

  Prepare the sushi rice by folding in the rice vinegar and sea salt while the rice is still warm, then allow it to cool completely to room temperature.

• 2

  Slice the sashimi-grade salmon, tuna, avocado, and cucumber into thin, uniform matchsticks for easy rolling.

• 3

  Place one nori sheet on a bamboo rolling mat with the shiny side facing down and the rough side facing up.

• 4

  Spread half of the seasoned rice thinly and evenly over the nori, leaving about one inch of the top edge clear.

• 5

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

• 6

  Lift the bottom edge of the bamboo mat and roll tightly over the fillings, wetting the top clear edge of the nori with a little water to seal the roll.

• 7

  Repeat the process with the remaining ingredients, then use a very sharp, wet knife to slice each roll into eight even pieces.

• 8

  Arrange the sushi on a plate and serve immediately with the wasabi paste and tamari for dipping.