NUTRITION

SERVINGS

INGREDIENTS

3 oz Sashimi-grade salmon

3 oz Sashimi-grade yellowfin tuna

0.5 cup Cooked sushi rice

1 tsp Rice vinegar

2 sheets Nori

0.25 cup Cucumber

0.25 whole Avocado

1 tsp Wasabi paste

1 tbsp Tamari

1 tsp Pickled ginger

PREPARATION

• 1

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

• 2

  Slice the sashimi-grade salmon and yellowfin tuna into long, uniform strips roughly half an inch thick.

• 3

  Julienne the cucumber into matchsticks and thinly slice the avocado.

• 4

  Place one nori sheet on a bamboo rolling mat, shiny side down.

• 5

  Wet your fingers slightly and spread half of the rice evenly over the nori, leaving a one-inch border at the top edge.

• 6

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

• 7

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

• 8

  Dab the top border of the nori with a little water to seal the roll completely.

• 9

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

• 10

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

• 11

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