NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked sushi rice

1 tbsp rice vinegar

2 sheets nori

4 oz sashimi-grade salmon

2 oz cooked shrimp

0.13 whole avocado

0.25 cup cucumber

1 tbsp coconut aminos

1 tsp wasabi paste

1 tbsp pickled ginger

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

  Slice the sashimi-grade salmon and cooked shrimp into long, thin strips, and julienne the cucumber and avocado into matching lengths.

• 3

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

• 4

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

• 5

  Roll the nori tightly from the bottom using the mat, applying gentle pressure to create a firm cylinder, then repeat with the second sheet.

• 6

  Use a very sharp, damp knife to slice each roll into six to eight pieces and serve immediately with coconut aminos, wasabi, and pickled ginger.