NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Cooked sushi rice

1 tbsp Rice vinegar

2 sheets Nori seaweed

3 oz Sashimi-grade salmon

3 oz Cooked shrimp

0.5 cup Cucumber

0.25 whole Avocado

1 tbsp Tamari

1 tsp Wasabi paste

1 tsp Pickled ginger

PREPARATION

• 1

  Toss the warm cooked sushi rice with rice vinegar in a wooden or glass bowl until well combined and slightly sticky.

• 2

  Slice the sashimi-grade salmon and cucumber into long, thin matchsticks, and halve the cooked shrimp lengthwise.

• 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.

• 4

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

• 5

  Use the mat to roll the nori tightly from the bottom up, applying gentle pressure to ensure a firm roll.

• 6

  Repeat the process with the second nori sheet and remaining ingredients, then use a sharp, damp knife to slice each roll into six pieces.

• 7

  Serve the fresh rolls immediately with tamari for dipping, along with the wasabi paste and pickled ginger on the side.