NUTRITION

SERVINGS

INGREDIENTS

4 oz Sushi-grade salmon

3 oz Cooked shrimp

0.5 cup Cooked sushi rice

1 sheet Nori

0.25 whole Avocado

0.5 cup Cucumber

0.25 cup Carrot

1 tsp Wasabi paste

1 tbsp Tamari

1 tsp Rice vinegar

0.25 tsp Sea salt

PREPARATION

• 1

  In a small bowl, gently fold the rice vinegar and sea salt into the cooked sushi rice and allow it to cool to room temperature.

• 2

  Slice the sushi-grade salmon into very thin, wide rectangles and julienne the cucumber and carrot into matchsticks.

• 3

  Place a nori sheet on a bamboo rolling mat and spread the seasoned rice evenly over the surface, then carefully flip the nori over so the rice is facing down.

• 4

  Arrange the cooked shrimp, cucumber, and carrot in a horizontal line across the center of the nori sheet.

• 5

  Roll the sushi tightly using the bamboo mat to create a firm cylinder with the rice on the outside.

• 6

  Drape the thin salmon slices and avocado slices over the top of the roll in an alternating pattern to create the rainbow effect.

• 7

  Place a piece of plastic wrap over the roll and use the bamboo mat to gently press the toppings into the rice so they adhere.

• 8

  Using a very sharp, damp knife, slice the roll into 8 even pieces through the plastic wrap, then remove the wrap and serve with tamari and wasabi paste.