NUTRITION

SERVINGS

INGREDIENTS

4 oz sushi-grade salmon

4 oz cooked shrimp

0.25 cup cooked sushi rice

2 sheet nori seaweed

0.25 cup cucumber

0.25 whole avocado

1 tsp wasabi paste

1 tbsp coconut aminos

0.5 tsp rice vinegar

0.25 tsp sea salt

PREPARATION

• 1

  Toss the cooked sushi rice with rice vinegar and sea salt in a small bowl and allow it to cool to room temperature.

• 2

  Slice the sushi-grade salmon and avocado into long, thin strips and julienne the cucumber into matchsticks.

• 3

  Place one nori sheet on a bamboo rolling mat and spread half of the seasoned rice thinly over the bottom two-thirds of the sheet.

• 4

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

• 5

  Carefully roll the nori from the bottom up using the bamboo mat to maintain pressure, sealing the top edge with a small dab of water.

• 6

  Repeat the process using the second nori sheet, the cooked shrimp, and the remaining avocado and cucumber.

• 7

  Using a very sharp, slightly damp knife, slice each roll into six even pieces.

• 8

  Serve the fresh rolls immediately with a side of wasabi paste and coconut aminos for dipping.