NUTRITION

SERVINGS

INGREDIENTS

7 oz Sashimi-grade salmon

0.25 cup Cooked sushi rice

2 sheet Nori

0.5 cup Cucumber

0.13 whole Avocado

1 tbsp Rice vinegar

1 tsp Coconut aminos

0.25 tsp Wasabi paste

1 tsp Pickled ginger

PREPARATION

• 1

  Season the cooked sushi rice with rice vinegar and let it cool completely to room temperature.

• 2

  Slice the sashimi-grade salmon into long, thin strips approximately half an inch thick.

• 3

  Julienne the cucumber into thin matchsticks and thinly slice the avocado.

• 4

  Lay one nori sheet on a bamboo rolling mat and spread half of the rice thinly over the bottom two-thirds of the sheet.

• 5

  Place half of the salmon strips, cucumber matchsticks, and avocado slices in a horizontal row across the center of the rice.

• 6

  Roll the nori tightly using the bamboo mat, applying even pressure and sealing the top edge with a small drop of water.

• 7

  Repeat the process for the second roll, then slice each roll into 8 even pieces using a very sharp, damp knife.

• 8

  Serve the rolls immediately with coconut aminos, wasabi paste, and pickled ginger on the side.