NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

2 oz smoked salmon

1 cup cauliflower rice

0.25 cup cooked white rice

2 sheets nori

0.25 whole avocado

0.5 cup cucumber

0.5 cup carrot

1 tbsp tamari

1 tsp fresh ginger

1 tsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Prepare the rice base by mixing the steamed cauliflower rice with the cooked white rice, rice vinegar, and sea salt in a bowl until the mixture becomes slightly sticky.

• 2

  Place one nori sheet on a bamboo sushi rolling mat and spread half of the rice mixture evenly across the surface, leaving a one-inch border at the top edge.

• 3

  Arrange half of the shrimp, smoked salmon, avocado slices, julienned cucumber, and julienned carrots in a horizontal line across the bottom third of the rice.

• 4

  Carefully roll the nori from the bottom up using the mat to maintain pressure, then lightly wet the top border with water to seal the roll.

• 5

  Repeat the process with the second nori sheet and the remaining ingredients to create two large rolls.

• 6

  In a small ramekin, whisk together the tamari and freshly grated ginger to create the dipping sauce.

• 7

  Using a very sharp, wet knife, slice each roll into eight even pieces and serve immediately with the ginger-soy sauce.