NUTRITION

SERVINGS

INGREDIENTS

3.5 oz sushi-grade salmon

3.5 oz cooked shrimp

0.5 cup cooked sushi rice

0.15 whole avocado

0.25 cup cucumber

2 sheets nori

1 tbsp rice vinegar

1 tbsp tamari

0.25 tsp wasabi paste

1 tsp pickled ginger

PREPARATION

• 1

  Place the cooked sushi rice in a small bowl and gently fold in the rice vinegar until well combined.

• 2

  Slice the sushi-grade salmon and cooked shrimp into long, thin strips.

• 3

  Julienne the cucumber and slice the avocado into thin wedges.

• 4

  Place one sheet of nori on a bamboo rolling mat, shiny side down.

• 5

  Wet your fingers slightly and spread half of the rice over the nori, leaving a 1-inch border at the top.

• 6

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

• 7

  Using the mat, roll the nori tightly over the fillings, applying gentle pressure to seal the roll at the border.

• 8

  Repeat the process with the second sheet of nori and the remaining ingredients.

• 9

  Use a very sharp, damp knife to slice each roll into 6-8 pieces.

• 10

  Serve the rolls immediately with tamari, wasabi paste, and pickled ginger on the side.