NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Sashimi-grade salmon

0.25 cup Cooked sushi rice

0.13 whole Avocado

1 sheet Nori

1 tbsp Rice vinegar

0.25 tsp Sea salt

0.5 cup Cucumber

0.5 tsp Sesame seeds

1 tbsp Coconut aminos

PREPARATION

• 1

  Place the cooked sushi rice in a small glass bowl and gently fold in the rice vinegar and sea salt until well combined and glossy.

• 2

  Slice the sashimi-grade salmon, avocado, and cucumber into long, thin uniform strips to ensure even rolling.

• 3

  Lay the nori sheet onto a bamboo rolling mat and spread the seasoned rice evenly across the bottom two-thirds of the sheet.

• 4

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

• 5

  Using the bamboo mat, firmly roll the nori from the bottom up, applying gentle pressure to create a tight, cohesive cylinder.

• 6

  Use a very sharp knife to slice the roll into eight even pieces, then sprinkle with sesame seeds and serve with coconut aminos for dipping.