NUTRITION

SERVINGS

INGREDIENTS

2 oz Sashimi-grade salmon

2 oz Sashimi-grade tuna

2 oz Sashimi-grade yellowtail

0.33 cup Cooked sushi rice

1 sheet Nori

0.25 whole Avocado

0.5 cup Cucumber

0.25 cup Carrots

1 tsp Rice vinegar

1 tsp Wasabi paste

1 tbsp Tamari

0.25 tsp Sea salt

PREPARATION

• 1

  In a small bowl, toss the cooked sushi rice with rice vinegar and sea salt until well combined and slightly sticky.

• 2

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

• 3

  Arrange the matchstick cucumber, carrots, and a few thin slices of avocado in a horizontal line across the center of the rice.

• 4

  Roll the nori tightly from the bottom using the mat to create a firm cylinder, then moisten the top edge with water to seal.

• 5

  Thinly slice the salmon, tuna, and yellowtail into uniform pieces and drape them in an alternating pattern across the top of the roll.

• 6

  Cover the roll with plastic wrap and gently press with the mat to adhere the fish to the roll, then slice into 8 pieces with a sharp, wet knife.

• 7

  Serve the rainbow rolls immediately with wasabi paste and tamari for dipping.