NUTRITION

SERVINGS

INGREDIENTS

3 oz raw sushi-grade salmon

3 oz raw sushi-grade ahi tuna

1 oz cooked shrimp

0.5 cup cooked sushi rice

1 sheet nori

0.25 cup cucumber

0.25 whole avocado

1 tsp wasabi paste

1 tbsp tamari

1 tsp rice vinegar

0.25 tsp sea salt

PREPARATION

• 1

  In a small bowl, fold the rice vinegar and sea salt into the warm cooked sushi rice until well combined.

• 2

  Place the nori sheet on a bamboo sushi rolling mat and spread the seasoned rice evenly over the surface, leaving a one-inch border at the top.

• 3

  Arrange the sliced cucumber and cooked shrimp in a horizontal line across the center of the rice.

• 4

  Using the bamboo mat, roll the nori tightly around the filling, moistening the top border with a touch of water to seal the roll.

• 5

  Thinly slice the raw salmon, ahi tuna, and avocado into uniform, delicate pieces.

• 6

  Drape the fish and avocado slices over the top of the roll in an alternating rainbow pattern.

• 7

  Place a piece of plastic wrap over the roll and use the bamboo mat to gently press the toppings so they adhere to the sushi.

• 8

  Remove the plastic and use a very sharp, wet knife to slice the roll into eight even pieces.

• 9

  Serve the rainbow rolls immediately with tamari for dipping and wasabi paste on the side.