NUTRITION

SERVINGS

INGREDIENTS

4 oz Sashimi-grade salmon

3 oz Cooked shrimp

0.25 cup Cooked sushi rice

2 sheets Nori

0.13 whole Avocado

0.5 cup Cucumber

1 tbsp Rice vinegar

1 tsp Coconut aminos

0.25 tsp Wasabi paste

1 tbsp Pickled ginger

PREPARATION

• 1

  Prepare the sushi rice by folding in the rice vinegar and letting it cool completely to room temperature.

• 2

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

• 3

  Julienne the cucumber into thin matchsticks and thinly slice the avocado.

• 4

  Place one nori sheet on a bamboo rolling mat and spread half of the rice in a very thin, even layer over two-thirds of the sheet.

• 5

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

• 6

  Roll the mat tightly away from you to create a firm cylinder, then repeat the process with the second nori sheet using the shrimp and remaining vegetables.

• 7

  Use a very sharp, wet knife to slice each roll into 8 even pieces and serve immediately with coconut aminos, wasabi, and pickled ginger.