NUTRITION

SERVINGS

INGREDIENTS

3 oz sushi-grade salmon

4 oz cooked shrimp

0.5 cup cooked sushi rice

2 sheet nori

0.13 whole avocado

0.5 cup cucumber

1 tsp wasabi paste

1 tbsp coconut aminos

1 tsp rice vinegar

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.

• 2

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

• 3

  Lay one nori sheet on a bamboo rolling mat and spread half of the rice thinly across the surface, leaving one inch at the top.

• 4

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

• 5

  Roll the nori tightly using the mat, sealing the edge with a drop of water, then drape the salmon over the top and repeat for the second roll.

• 6

  Slice each roll into eight pieces using a sharp, wet knife and serve with wasabi paste and coconut aminos for dipping.