NUTRITION

SERVINGS

INGREDIENTS

4 oz Sashimi-grade salmon

4 oz Cooked shrimp

0.25 cup Cooked sushi rice

0.25 whole Avocado

0.5 cup Cucumber

2 sheet Nori seaweed

1 tbsp Rice vinegar

1 tsp Coconut aminos

0.25 tsp Sea salt

PREPARATION

• 1

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

• 2

  Slice the sashimi-grade salmon into long, thin strips and peel the cooked shrimp, removing tails.

• 3

  Peel and julienne the cucumber into matchsticks and slice the avocado into thin wedges.

• 4

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

• 5

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

• 6

  Carefully roll the nori from the bottom up, using the mat to keep it tight, and seal the edge with a drop of water.

• 7

  Repeat with the second nori sheet and remaining ingredients, then slice each roll into 6-8 pieces using a sharp, wet knife.

• 8

  Serve immediately with coconut aminos for dipping.