NUTRITION

SERVINGS

INGREDIENTS

0.25 cup cooked sushi rice

1 tsp rice vinegar

0.25 tsp sea salt

4 oz sashimi-grade salmon

4 oz cooked shrimp

2 sheet nori seaweed

0.25 cup cucumber

0.13 whole avocado

1 tsp wasabi paste

1 tbsp tamari

PREPARATION

• 1

  In a small glass bowl, gently fold the rice vinegar and sea salt into the warm cooked sushi rice until well incorporated.

• 2

  Slice the sashimi-grade salmon, cooked shrimp, cucumber, and avocado into long, uniform matchsticks.

• 3

  Place one nori sheet on a bamboo rolling mat, then spread half of the seasoned rice in a thin layer over the bottom two-thirds of the sheet.

• 4

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

• 5

  Using the bamboo mat as a guide, roll the nori tightly from the bottom upward, tucking the ingredients in as you go.

• 6

  Moisten the top edge of the nori with a tiny amount of water to seal the roll completely.

• 7

  Repeat the process for the second roll, then use a very sharp, slightly damp knife to slice each roll into six even rounds.

• 8

  Serve the rolls immediately with a side of tamari and a small dollop of wasabi paste for dipping.