NUTRITION

SERVINGS

INGREDIENTS

4 oz Sashimi-grade salmon

4 oz Cooked shrimp

0.25 cup Cooked sushi rice

2 sheet Nori

0.13 whole Avocado

0.5 cup Cucumber

1 tbsp Coconut aminos

1 tsp Wasabi paste

1 tsp Pickled ginger

1 tsp Rice vinegar

0.13 tsp Sea salt

PREPARATION

• 1

  In a small bowl, gently fold the rice vinegar and sea salt into the warm cooked sushi rice and let it cool to room temperature.

• 2

  Slice the sashimi-grade salmon into long, thin strips and slice the cooked shrimp in half lengthwise.

• 3

  Julienne the cucumber into thin matchsticks and slice the avocado into thin wedges.

• 4

  Place one nori sheet on a bamboo rolling mat and spread half of the rice evenly over the bottom two-thirds of the sheet.

• 5

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

• 6

  Using the mat, roll the nori tightly from the bottom up, lightly wetting the top edge of the nori with water to seal the roll.

• 7

  Repeat the process for the second roll with the remaining ingredients.

• 8

  Use a very sharp, damp knife to slice each roll into 6 to 8 even pieces.

• 9

  Serve immediately with coconut aminos, wasabi paste, and pickled ginger on the side.