Rainbow Sushi Rolls with Wasabi

This is an example of a meal that Solin would create to include in your personalized meal plan.

Rainbow Sushi Rolls with Wasabi

YOUR SOLIN GENERATED RECIPE

Rainbow Sushi Rolls with Wasabi

Fresh sashimi-grade salmon and chilled shrimp are rolled into nori with crisp cucumber and creamy avocado for a vibrant, protein-packed meal.

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NUTRITION

485kcal
Protein
55.0g
Fat
19.7g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Sashimi-grade salmon

4 oz Cooked shrimp

0.25 cup Cooked sushi rice

1 sheet Nori seaweed

0.13 whole Avocado

0.5 cup Cucumber

1 tbsp Rice vinegar

1 tbsp Coconut aminos

0.5 tsp Wasabi paste

1 tsp Pickled ginger

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a small bowl, gently fold the rice vinegar into the cooked sushi rice until well combined.

  • 2

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

  • 3

    Arrange the salmon, shrimp, julienned cucumber, and avocado slices in a horizontal line across the lower third of the rice.

  • 4

    Using the mat, firmly roll the nori over the fillings, applying gentle pressure to create a tight cylinder.

  • 5

    Use a sharp, wet knife to slice the roll into eight even pieces.

  • 6

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

Rainbow Sushi Rolls with Wasabi

This is an example of a meal that Solin would create to include in your personalized meal plan.

Rainbow Sushi Rolls with Wasabi

YOUR SOLIN GENERATED RECIPE

Rainbow Sushi Rolls with Wasabi

Fresh sashimi-grade salmon and chilled shrimp are rolled into nori with crisp cucumber and creamy avocado for a vibrant, protein-packed meal.

NUTRITION

485kcal
Protein
55.0g
Fat
19.7g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Sashimi-grade salmon

4 oz Cooked shrimp

0.25 cup Cooked sushi rice

1 sheet Nori seaweed

0.13 whole Avocado

0.5 cup Cucumber

1 tbsp Rice vinegar

1 tbsp Coconut aminos

0.5 tsp Wasabi paste

1 tsp Pickled ginger

PREPARATION

  • 1

    In a small bowl, gently fold the rice vinegar into the cooked sushi rice until well combined.

  • 2

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

  • 3

    Arrange the salmon, shrimp, julienned cucumber, and avocado slices in a horizontal line across the lower third of the rice.

  • 4

    Using the mat, firmly roll the nori over the fillings, applying gentle pressure to create a tight cylinder.

  • 5

    Use a sharp, wet knife to slice the roll into eight even pieces.

  • 6

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