NUTRITION

SERVINGS

INGREDIENTS

3 oz Sushi-grade salmon

4 oz Cooked shrimp

0.5 cup Cooked sushi rice

2 sheets Nori

0.25 whole Avocado

0.5 cup Cucumber

1 tbsp Rice vinegar

1 tbsp Tamari

0.25 tsp Wasabi paste

1 tsp Pickled ginger

0.25 tsp Sea salt

PREPARATION

• 1

  Season the warm sushi rice with rice vinegar and sea salt, then let it cool completely to room temperature.

• 2

  Slice the sushi-grade salmon into long, thin strips and butterfly the cooked shrimp by slicing down the back without cutting all the way through.

• 3

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

• 4

  Place one nori sheet on a bamboo rolling mat and spread half of the rice in a thin, even layer, leaving the top inch of the nori clear.

• 5

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

• 6

  Roll the mat forward firmly to create a tight cylinder, using a small dab of water to seal the clear nori edge.

• 7

  Repeat the process for the second roll, then slice each into six to eight pieces using a sharp, wet knife.

• 8

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