NUTRITION

SERVINGS

INGREDIENTS

3 oz Sashimi-grade salmon

3 oz Sashimi-grade tuna

2 oz Cooked shrimp

0.25 cup Cooked sushi rice

2 sheets Nori seaweed

0.5 cup Cucumber

0.13 whole Avocado

1 tsp Wasabi paste

1 tbsp Tamari

1 tsp Rice vinegar

0.25 tsp Sea salt

PREPARATION

• 1

  Season the cooked sushi rice with rice vinegar and sea salt, then let it cool completely to room temperature.

• 2

  Slice the sashimi-grade salmon, tuna, and cucumber into long, thin strips and slice the avocado into thin wedges.

• 3

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

• 4

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

• 5

  Lift the edge of the bamboo mat nearest you and roll the nori tightly over the fillings, sealing the top edge with a small amount of water.

• 6

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

• 7

  Use a very sharp, wet knife to slice each roll into eight even pieces and serve immediately with wasabi paste and tamari for dipping.