NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Cooked sushi rice

1 sheet Nori seaweed

3 oz Sushi-grade salmon

2 oz Sushi-grade tuna

2 oz Cooked shrimp

0.25 whole Avocado

0.25 cup Cucumber

0.25 cup Carrot

1 tsp Rice vinegar

1 tsp Wasabi paste

1 tbsp Tamari

PREPARATION

• 1

  In a small bowl, gently fold the rice vinegar into the warm cooked sushi rice, then spread it out on a plate to cool completely.

• 2

  Use a sharp chef's knife to slice the sushi-grade salmon, tuna, and avocado into long, thin strips approximately 1/4 inch thick.

• 3

  Place a sheet of nori on a bamboo rolling mat, then dampen your fingers and spread the cooled rice in an even layer across the seaweed.

• 4

  Leave a 1-inch border at the top of the nori sheet and arrange the cucumber, carrot, and a few strips of avocado in a line across the center.

• 5

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

• 6

  Lay the remaining slices of salmon, tuna, and shrimp across the top of the roll in an alternating pattern to create a rainbow effect.

• 7

  Cover the roll with plastic wrap and use the mat to press the fish onto the roll, then slice into 8 pieces and serve with wasabi and tamari.