NUTRITION

SERVINGS

INGREDIENTS

0.33 cup cooked sushi rice

1 tsp rice vinegar

0.13 tsp sea salt

2 sheets nori

3 oz sashimi-grade salmon

4 oz cooked shrimp

0.5 cup julienned cucumber

0.25 whole avocado

1 tbsp coconut aminos

1 tbsp pickled ginger

0.5 tsp wasabi paste

PREPARATION

• 1

  In a small bowl, season the warm cooked sushi rice with rice vinegar and sea salt, fluffing gently to combine.

• 2

  Slice the sashimi-grade salmon into long, thin strips and butterfly the cooked shrimp by slicing down the back.

• 3

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

• 4

  Spread half of the seasoned rice evenly over the bottom two-thirds of the nori sheet using damp fingers to prevent sticking.

• 5

  Layer half of the salmon strips, cucumber, and avocado across the center of the rice.

• 6

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

• 7

  Repeat the process with the second nori sheet, using the remaining rice, shrimp, and vegetables.

• 8

  Use a very sharp, damp knife to slice each roll into 6 to 8 even pieces.

• 9

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