NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked sushi rice

1 tbsp rice vinegar

0.25 tsp sea salt

2 sheet nori

3 oz wild-caught salmon

3 oz ahi tuna

0.25 whole avocado

0.5 cup cucumber

0.25 cup shredded carrots

1 tsp wasabi paste

1 tbsp tamari

PREPARATION

• 1

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

• 2

  Slice the salmon, ahi tuna, avocado, and cucumber into long, thin uniform strips.

• 3

  Place one nori sheet on a bamboo sushi rolling mat with the rough side facing up.

• 4

  Spread half of the seasoned rice evenly over the nori, leaving about an inch of space at the top edge.

• 5

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

• 6

  Using the mat, roll the nori tightly over the fillings, applying gentle pressure to create a firm cylinder.

• 7

  Wet the top edge of the nori with a little water to seal the roll completely.

• 8

  Repeat the process for the second roll with the remaining ingredients.

• 9

  Using a very sharp, damp knife, slice each roll into 6 to 8 pieces.

• 10

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