NUTRITION

SERVINGS

INGREDIENTS

4 oz Sushi grade salmon

4 oz Shrimp

0.5 cup Cooked sushi rice

2 sheets Nori

0.25 cup Cucumber

0.25 cup Carrot

1 tsp Rice vinegar

1 tbsp Tamari

0.25 tsp Wasabi paste

1 tsp Pickled ginger

PREPARATION

• 1

  Toss the cooked sushi rice with rice vinegar in a small bowl until well combined.

• 2

  Slice the sushi-grade salmon into long, thin strips approximately half an inch thick.

• 3

  Slice the poached shrimp lengthwise to create flat pieces for easier rolling.

• 4

  Place one nori sheet on a bamboo mat and spread half the rice evenly, leaving the top inch clear.

• 5

  Arrange half of the salmon, shrimp, julienned cucumber, and carrot in a horizontal line across the rice.

• 6

  Roll the mat tightly away from you, pressing gently to create a firm cylinder, and seal the edge with a dab of water.

• 7

  Slice each roll into eight even pieces using a very sharp, damp knife to prevent sticking.

• 8

  Serve the fresh rolls immediately with tamari, wasabi paste, and pickled ginger on the side.