NUTRITION

SERVINGS

INGREDIENTS

4 oz sushi-grade salmon

3 oz cooked shrimp

0.25 cup cooked sushi rice

2 sheets nori seaweed

0.13 whole avocado

0.5 cup cucumber

1 tbsp rice vinegar

1 tsp wasabi paste

1 tbsp tamari

0.25 tsp sea salt

PREPARATION

• 1

  In a small bowl, season the cooked sushi rice with rice vinegar and sea salt, fluffing gently with a fork.

• 2

  Peel the cucumber and slice into thin matchsticks; thinly slice the salmon and avocado into long strips.

• 3

  Place one nori sheet on a bamboo rolling mat, shiny side down.

• 4

  Spread half of the rice evenly over the bottom two-thirds of the nori sheet using damp fingers.

• 5

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

• 6

  Lift the edge of the mat closest to you and roll the nori tightly over the filling, using a drop of water to seal the edge of the seaweed.

• 7

  Repeat the process for the second roll.

• 8

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

• 9

  Serve immediately with a side of wasabi paste and tamari for dipping.