NUTRITION

SERVINGS

INGREDIENTS

4 oz sushi-grade salmon

4 oz shrimp

0.25 cup cooked sushi rice

1 tbsp rice vinegar

2 sheets nori seaweed

0.5 cup cucumber

0.13 whole avocado

1 tbsp coconut aminos

1 tsp wasabi paste

1 tbsp pickled ginger

PREPARATION

• 1

  Prepare the sushi rice by gently folding in the rice vinegar while the rice is still warm, then allow it to cool completely to room temperature.

• 2

  Slice the sushi-grade salmon into long, thin strips and ensure the cooked shrimp are peeled, deveined, and butterflied.

• 3

  Julienne the cucumber into matchsticks and thinly slice the avocado.

• 4

  Place one nori sheet on a bamboo rolling mat with the shiny side facing down.

• 5

  Wet your fingers slightly and spread half of the seasoned rice evenly over the nori, leaving a 1-inch border at the top edge.

• 6

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

• 7

  Lift the edge of the mat closest to you and roll it tightly over the filling, applying gentle pressure to create a firm cylinder.

• 8

  Repeat the process with the second nori sheet, using the shrimp as the primary protein.

• 9

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

• 10

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