NUTRITION

SERVINGS

INGREDIENTS

4 oz Sashimi-grade salmon

3 oz Cooked shrimp

0.5 cup Cooked sushi rice

2 sheet Nori

0.5 cup Cucumber

0.13 whole Avocado

1 tbsp Rice vinegar

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 it is still warm then let it cool to room temperature.

• 2

  Slice the sashimi-grade salmon into thin strips and butterfly the cooked shrimp by cutting them down the back without slicing all the way through.

• 3

  Place one nori sheet on a bamboo rolling mat and spread half of the rice evenly across the surface, leaving the top inch clear.

• 4

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

• 5

  Roll the nori tightly using the mat to guide you, wetting the top edge of the nori with a little water to seal the roll.

• 6

  Repeat the process with the second nori sheet using the shrimp and the remaining cucumber and avocado.

• 7

  Slice each roll into 6 to 8 even pieces using a very sharp, wet knife to ensure clean cuts.

• 8

  Serve the rolls immediately with coconut aminos for dipping, along with the wasabi paste and pickled ginger.