NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked sushi rice

1 tbsp rice vinegar

2 sheet nori

3 oz sushi-grade salmon

5 oz cooked chilled shrimp

0.5 cup sliced cucumber

1 tbsp coconut aminos

0.25 tsp wasabi paste

1 tsp pickled ginger

PREPARATION

• 1

  Prepare the sushi rice by folding in the rice vinegar while still slightly warm, then let it cool completely to room temperature.

• 2

  Slice the sushi-grade salmon into thin, uniform strips and butterfly the cooked shrimp to lay them flat.

• 3

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

• 4

  Layer half of the salmon strips, shrimp, and cucumber slices horizontally across the center of the rice.

• 5

  Carefully roll the nori from the bottom edge, using the mat to apply gentle, even pressure until a tight cylinder is formed.

• 6

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

• 7

  Use a very sharp, damp knife to slice each roll into six to eight even pieces to prevent tearing the nori.

• 8

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