NUTRITION

SERVINGS

INGREDIENTS

4 oz Sashimi-grade salmon

3 oz Sashimi-grade ahi tuna

0.5 cup Cooked sushi rice

0.25 whole Avocado

0.25 cup Cucumber

2 sheets Nori

1 tbsp Rice vinegar

0.5 tsp Sea salt

1 tbsp Coconut aminos

0.5 tsp Wasabi paste

1 tsp Pickled ginger

PREPARATION

• 1

  Prepare the sushi rice by folding rice vinegar and sea salt into the warm, cooked rice until well combined and glossy.

• 2

  Slice the sashimi-grade salmon and ahi tuna into long, thin strips approximately half an inch thick.

• 3

  Julienne the cucumber into thin matchsticks and slice the avocado into long, slender wedges.

• 4

  Place a nori sheet on a bamboo rolling mat and spread half of the rice evenly over the bottom two-thirds of the sheet.

• 5

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

• 6

  Carefully roll the nori tightly from the bottom, using the mat to guide the shape, and seal the edge with a small drop of water.

• 7

  Repeat the process with the second nori sheet and the remaining ingredients.

• 8

  Slice each roll into eight uniform pieces using a very sharp, wet knife to ensure clean cuts.

• 9

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