NUTRITION

SERVINGS

INGREDIENTS

4 oz wild-caught shrimp

4 oz sashimi-grade salmon

0.25 cup cooked sushi rice

2 sheets nori seaweed

0.25 whole avocado

0.5 cup sliced cucumber

0.25 cup shredded carrots

1 tbsp rice vinegar

1 tbsp coconut aminos

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 incorporated.

• 2

  Lay one nori sheet on a bamboo sushi mat or a clean flat surface.

• 3

  Spread half of the seasoned rice in a thin, even layer over the bottom two-thirds of the nori sheet.

• 4

  Arrange the cooked shrimp, sliced cucumber, and shredded carrots in a horizontal line across the middle of the rice.

• 5

  Carefully roll the nori from the bottom up, applying gentle pressure to create a tight cylinder.

• 6

  Repeat the process with the second nori sheet, filling it with the remaining rice, sashimi-grade salmon, and avocado slices.

• 7

  Using a very sharp knife dipped in water, slice each roll into six even pieces and serve with coconut aminos.