NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked sushi rice

1 tbsp rice vinegar

3 oz sushi-grade salmon

3 oz steamed shrimp

2 sheets nori

0.25 cup cucumber

0.25 whole avocado

1 tsp wasabi paste

1 tbsp tamari

0.25 tsp sea salt

PREPARATION

• 1

  In a small bowl, toss the warm cooked sushi rice with rice vinegar and sea salt until well combined and slightly sticky.

• 2

  Slice the sushi-grade salmon and steamed shrimp into long, thin strips, and julienne the cucumber and avocado.

• 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

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

• 5

  Carefully roll the nori from the bottom up, using the mat to apply gentle pressure for a tight, uniform cylinder.

• 6

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

• 7

  Serve the fresh rolls immediately with a side of tamari and a dollop of pungent wasabi paste for dipping.