NUTRITION

SERVINGS

INGREDIENTS

3 oz Sushi-grade salmon

4 oz Cooked shrimp

0.5 cup Cooked sushi rice

1 tbsp Rice vinegar

0.25 tsp Monk fruit sweetener

0.13 tsp Sea salt

2 sheet Nori

0.25 whole Avocado

0.5 cup Cucumber

1 tbsp Coconut aminos

1 tsp Wasabi paste

1 tbsp Pickled ginger

PREPARATION

• 1

  In a small bowl, combine the cooked sushi rice with rice vinegar, monk fruit sweetener, and sea salt, folding gently to incorporate while keeping the grains intact.

• 2

  Slice the sushi-grade salmon and cooked shrimp into long, thin strips; peel and slice the avocado and cucumber into matchsticks.

• 3

  Place a nori sheet on a bamboo rolling mat, shiny side down, and spread half of the seasoned rice evenly over the bottom two-thirds of the sheet using damp fingers.

• 4

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

• 5

  Lift the edge of the mat closest to you and roll the nori tightly over the fillings, applying gentle pressure to create a firm cylinder.

• 6

  Use a very sharp, damp knife to slice the roll into six to eight even pieces, then repeat the process with the remaining ingredients.

• 7

  Serve the fresh rolls immediately with coconut aminos for dipping, a dollop of wasabi paste, and pickled ginger on the side.