NUTRITION

SERVINGS

INGREDIENTS

3 oz Sashimi-grade salmon

4 oz Cooked shrimp

0.5 cup Cooked sushi rice

0.25 whole Avocado

0.5 cup Cucumber

2 sheet Nori

1 tbsp Rice vinegar

1 tsp Coconut aminos

0.25 tsp Sea salt

1 tsp Pickled ginger

0.5 tsp Wasabi paste

PREPARATION

• 1

  Prepare the sushi rice by folding in the rice vinegar and sea salt while the rice is still warm to ensure even seasoning.

• 2

  Slice the sashimi-grade salmon into long, thin strips and butterfly the cooked shrimp by slicing through the back.

• 3

  Julienne the cucumber into thin matchsticks and slice the avocado into thin, uniform wedges.

• 4

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

• 5

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

• 6

  Roll the mat firmly away from you to create a tight cylinder, using a touch of water to seal the edge of the nori.

• 7

  Repeat the process for the second roll, then slice both into bite-sized pieces using a very sharp, damp knife.

• 8

  Serve the rolls immediately with coconut aminos for dipping, alongside the pickled ginger and wasabi paste.