NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Cooked brown rice

1 tsp Rice vinegar

2 sheets Nori seaweed

4 oz Cooked shrimp

0.25 cup Cucumber matchsticks

0.25 cup Carrot matchsticks

0.13 whole Avocado

1.5 oz Sashimi-grade salmon

1.5 oz Sashimi-grade tuna

1 tsp Wasabi paste

1 tbsp Coconut aminos

PREPARATION

• 1

  In a small bowl, combine the cooked brown rice with rice vinegar and stir gently until well incorporated.

• 2

  Prepare the cucumber and carrot by slicing them into thin matchsticks and thinly slice the avocado.

• 3

  Place a sheet of nori on a bamboo rolling mat and spread half of the seasoned rice evenly over the surface, leaving a small border at the top.

• 4

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

• 5

  Roll the nori tightly from the bottom using the mat to create a firm cylinder, then repeat with the second sheet and remaining filling.

• 6

  Thinly slice the sashimi-grade salmon and tuna into long strips and drape them alternately over the top of the rolls.

• 7

  Use a sharp, damp knife to slice each roll into eight even pieces.

• 8

  Serve the rainbow rolls immediately with wasabi paste and coconut aminos for dipping.