NUTRITION

SERVINGS

INGREDIENTS

3 oz Sushi-grade salmon

3 oz Sushi-grade tuna

0.25 cup Cooked sushi rice

1 cup Cauliflower rice

2 sheets Nori

0.13 whole Avocado

0.25 cup Sliced cucumber

0.25 cup Shredded carrots

1 tsp Wasabi paste

1 tbsp Tamari

1 tsp Rice vinegar

0.13 tsp Sea salt

PREPARATION

• 1

  Mix the cooked sushi rice with the steamed cauliflower rice, rice vinegar, and sea salt in a bowl until the mixture is slightly tacky.

• 2

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

• 3

  Lay a nori sheet on a bamboo mat and spread half of the rice mixture in a thin, even layer, leaving the top inch of the nori bare.

• 4

  Arrange half of the salmon, tuna, avocado, cucumber, and carrots in a tight row across the center of the rice.

• 5

  Lift the edge of the bamboo mat closest to you and roll the nori firmly over the filling, applying gentle pressure to create a tight cylinder.

• 6

  Moisten the bare edge of the nori with a drop of water to seal the roll completely.

• 7

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

• 8

  Slice each roll into eight even pieces using a damp, sharp knife and serve with tamari and a dollop of pungent wasabi.