NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked shrimp

3 oz sashimi-grade ahi tuna

0.5 cup cooked sushi rice

2 sheets nori seaweed

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

PREPARATION

• 1

  In a small bowl, gently fold the rice vinegar and sea salt into the warm cooked sushi rice until well combined.

• 2

  Place one nori sheet on a bamboo rolling mat and spread half of the seasoned rice evenly across the surface, leaving a one-inch border at the top.

• 3

  Slice the tuna, cucumber, and avocado into long, thin strips.

• 4

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

• 5

  Using the mat, roll the nori tightly over the fillings, moistening the top edge with a little water to seal the roll.

• 6

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

• 7

  Use a very sharp, wet knife to slice each roll into eight even pieces.

• 8

  Serve the fresh sushi rolls immediately with coconut aminos for dipping and pickled ginger on the side.