NUTRITION

SERVINGS

INGREDIENTS

6 oz cooked shrimp

2 oz sashimi-grade salmon

0.5 cup cooked sushi rice

1 tbsp rice vinegar

2 sheets nori

0.5 cup cucumber

0.25 whole avocado

1 tbsp coconut aminos

0.25 tsp wasabi paste

0.25 tsp sea salt

PREPARATION

• 1

  Season the cooked sushi rice with rice vinegar and sea salt, fluffing gently with a wooden spoon to incorporate.

• 2

  Slice the cucumber into thin matchsticks and the avocado into slender wedges.

• 3

  Cut the sashimi-grade salmon into long, thin strips and ensure the shrimp is peeled and deveined.

• 4

  Place a nori sheet on a bamboo rolling mat and spread a thin, even layer of rice over two-thirds of the surface.

• 5

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

• 6

  Roll the nori tightly using the mat, sealing the edge with a drop of water, then slice into uniform rounds with a sharp, wet knife.

• 7

  Serve the fresh rolls with coconut aminos and a touch of wasabi for a clean, savory finish.