NUTRITION

SERVINGS

INGREDIENTS

4 oz sushi-grade salmon

3 oz cooked shrimp

0.5 cup cooked sushi rice

2 sheet nori

0.25 whole avocado

0.5 cup cucumber

1 tbsp rice vinegar

1 tbsp coconut aminos

0.25 tsp sea salt

1 tsp pickled ginger

0.5 tsp wasabi paste

PREPARATION

• 1

  In a small bowl, mix the cooked sushi rice with rice vinegar and sea salt until well combined and slightly tacky.

• 2

  Slice the sushi-grade salmon into long, thin strips and ensure the cooked shrimp is peeled, deveined, and patted dry.

• 3

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

• 4

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

• 5

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

• 6

  Carefully roll the nori from the bottom up, using the mat to maintain firm pressure, then seal the top edge with a small drop of water.

• 7

  Repeat the process with the second nori sheet and remaining ingredients, then slice each roll into eight pieces using a sharp, wet knife.

• 8

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