NUTRITION

SERVINGS

INGREDIENTS

3 oz sushi-grade salmon

3 oz cooked shrimp

0.5 cup cooked sushi rice

1 tbsp rice vinegar

2 sheets nori

0.13 whole avocado

0.25 cup cucumber

1 tbsp tamari

0.25 tsp wasabi paste

1 tsp pickled ginger

PREPARATION

• 1

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

• 2

  Slice the sushi-grade salmon, cooked shrimp, avocado, and cucumber into long, thin strips for easy rolling.

• 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

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

• 5

  Carefully lift the edge of the mat and roll the nori tightly over the fillings, using a dab of water to seal the edge.

• 6

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

• 7

  Serve the fresh rolls immediately with tamari, wasabi paste, and pickled ginger on the side.