NUTRITION

SERVINGS

INGREDIENTS

2 oz sashimi-grade salmon

4 oz sashimi-grade tuna

0.5 cup cooked sushi rice

2 sheets nori seaweed

0.25 whole avocado

0.5 cup cucumber

1 tbsp rice vinegar

1 tbsp coconut aminos

0.5 tsp wasabi paste

1 tsp pickled ginger

PREPARATION

• 1

  Place the warm cooked sushi rice in a small bowl and gently fold in the rice vinegar until well incorporated.

• 2

  Slice the sashimi-grade salmon and tuna into long, uniform strips approximately half an inch thick.

• 3

  Peel the avocado and slice it into thin wedges, and cut the cucumber into thin matchsticks.

• 4

  Lay one nori sheet shiny-side down on a bamboo rolling mat and spread half of the rice evenly over the bottom two-thirds of the sheet.

• 5

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

• 6

  Using the bamboo mat as a guide, tightly roll the nori from the bottom up, sealing the top edge with a small dab of water.

• 7

  Repeat the process with the second nori sheet and the remaining ingredients.

• 8

  Use a very sharp, slightly damp knife to slice each roll into 6 to 8 even pieces.

• 9

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