NUTRITION

SERVINGS

INGREDIENTS

4 oz Sashimi-grade salmon

3 oz Cooked shrimp

0.33 cup Cooked sushi rice

2 sheet Nori

0.5 cup Cucumber

0.13 whole Avocado

1 tbsp Rice vinegar

1 tbsp Tamari

0.25 tsp Wasabi paste

1 tsp Pickled ginger

PREPARATION

• 1

  Season the cooked sushi rice with rice vinegar and let it cool to room temperature.

• 2

  Slice the sashimi-grade salmon and cooked shrimp into long, thin strips for easy rolling.

• 3

  Julienne the cucumber into matchsticks and thinly slice the avocado.

• 4

  Place one nori sheet on a bamboo rolling mat and spread half of the rice in a thin, even layer, leaving the top inch of the nori bare.

• 5

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

• 6

  Roll the nori tightly from the bottom using the bamboo mat to guide you, applying gentle pressure to seal.

• 7

  Slice the roll into eight even pieces using a very sharp, damp knife to ensure clean cuts.

• 8

  Repeat the process for the second roll and serve immediately with tamari, wasabi, and ginger.