NUTRITION

SERVINGS

INGREDIENTS

2 oz sushi-grade salmon

2 oz sushi-grade tuna

2 oz cooked tail-off shrimp

0.5 cup cooked sushi rice

1 whole nori sheet

0.25 whole avocado

0.25 cup julienned cucumber

1 tbsp rice vinegar

1 tbsp tamari

1 tsp wasabi paste

PREPARATION

• 1

  In a small bowl, gently fold the rice vinegar into the cooked sushi rice until well combined and slightly sticky.

• 2

  Place the nori sheet on a bamboo sushi rolling mat and spread the seasoned rice evenly across the surface, leaving a one-inch border at the top.

• 3

  Arrange the julienned cucumber and thin slices of avocado in a horizontal line across the center of the rice.

• 4

  Using the bamboo mat, roll the nori tightly from the bottom to the top, applying gentle pressure to create a firm cylinder.

• 5

  Thinly slice the sushi-grade salmon and tuna into delicate pieces, and butterfly the cooked shrimp by slicing them down the back without cutting all the way through.

• 6

  Drape the slices of salmon, tuna, and shrimp over the top of the roll in an alternating pattern to create the rainbow effect.

• 7

  Place a piece of plastic wrap over the roll and use the bamboo mat to press the fish firmly onto the roll.

• 8

  Remove the plastic and slice the roll into 8 equal pieces using a very sharp, damp knife.

• 9

  Serve immediately with tamari for dipping and a dollop of wasabi paste.