NUTRITION

SERVINGS

INGREDIENTS

6 oz Sushi-grade salmon

0.33 cup Cooked sushi rice

0.13 whole Avocado

2 sheets Nori

0.5 tbsp Hemp seeds

1 tbsp Rice vinegar

1 tsp Coconut aminos

0.25 cup Cucumber

0.25 tsp Sea salt

0.25 tsp Toasted sesame seeds

PREPARATION

• 1

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

• 2

  Place a nori sheet on a bamboo sushi rolling mat and spread half of the rice in a thin, even layer, leaving one inch at the top edge clear.

• 3

  Slice the sushi-grade salmon, avocado, and cucumber into thin, uniform strips.

• 4

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

• 5

  Using the bamboo mat, roll the nori tightly over the fillings, applying gentle pressure to create a firm cylinder.

• 6

  Moisten the top edge of the nori with a drop of water to seal the roll completely.

• 7

  Repeat the process with the second nori sheet and the remaining ingredients.

• 8

  Use a very sharp knife to slice each roll into 6 to 8 pieces and sprinkle with toasted sesame seeds.

• 9

  Serve immediately with coconut aminos for dipping.