NUTRITION

SERVINGS

INGREDIENTS

4 oz Sushi-grade salmon

4 oz Cooked wild-caught shrimp

0.5 cup Cooked sushi rice

2 sheets Nori seaweed

0.5 cup Cucumber

0.13 whole Avocado

1 tsp Wasabi paste

1 tbsp Tamari

1 tbsp Pickled ginger

1 tsp Rice vinegar

PREPARATION

• 1

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

• 2

  2. Slice the sushi-grade salmon and cooked wild-caught shrimp into long, thin strips approximately 0.5 inches thick.

• 3

  3. Slice the cucumber into thin matchsticks and the avocado into slim wedges.

• 4

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

• 5

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

• 6

  6. Carefully lift the edge of the mat and roll the nori over the filling, pressing firmly to create a tight cylinder.

• 7

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

• 8

  8. Using a very sharp, slightly damp knife, slice each roll into 6 to 8 bite-sized pieces.

• 9

  9. Serve the fresh rolls immediately with wasabi paste, pickled ginger, and tamari for dipping.