NUTRITION

SERVINGS

INGREDIENTS

3 oz Sushi-grade salmon

3 oz Cooked shrimp

0.33 cup Cooked sushi rice

2 whole Nori sheets

0.25 whole Avocado

0.5 cup Cucumber

1 tbsp Rice vinegar

1 tsp Wasabi paste

1 tbsp Pickled ginger

1 tbsp Tamari

PREPARATION

• 1

  In a small bowl, fold the rice vinegar into the warm cooked sushi rice and let it cool to room temperature.

• 2

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

• 3

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

• 4

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

• 5

  Lift the edge of the mat and roll the nori tightly over the fillings, applying gentle pressure to create a firm cylinder.

• 6

  Repeat the process with the second nori sheet and remaining ingredients, then use a sharp, wet knife to slice each roll into six even pieces.

• 7

  Serve the fresh rolls immediately with wasabi paste, pickled ginger, and tamari for dipping.