NUTRITION

SERVINGS

INGREDIENTS

4 oz Sushi-grade salmon

4 oz Cooked shrimp

0.25 cup Cooked sushi rice

2 whole Nori sheets

0.5 cup Cucumber

0.13 whole Avocado

1 tbsp Rice vinegar

0.25 tsp Sea salt

1 tsp Coconut aminos

0.5 tsp Wasabi paste

1 tsp Pickled ginger

PREPARATION

• 1

  Stir the rice vinegar and sea salt into the warm cooked sushi rice until well combined.

• 2

  Slice the sushi-grade salmon, cucumber, and avocado into long, thin matchsticks.

• 3

  Place one nori sheet on a bamboo rolling mat and spread half of the rice in a thin, even layer, leaving the top inch clear.

• 4

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

• 5

  Carefully roll the nori from the bottom up, using the mat to maintain a tight, cylindrical shape.

• 6

  Dampen the top edge of the nori with a tiny bit of water to seal the roll completely.

• 7

  Repeat with the second nori sheet and remaining ingredients, then slice each roll into eight pieces with a sharp, wet knife.

• 8

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