NUTRITION

SERVINGS

INGREDIENTS

6 oz sushi-grade salmon

0.5 cup cooked sushi rice

0.13 whole avocado

1 sheet nori

0.25 cup cucumber

1 tbsp rice vinegar

0.25 tsp sea salt

0.5 tsp sesame seeds

1 tbsp tamari

PREPARATION

• 1

  In a small bowl, combine the warm cooked sushi rice with rice vinegar and sea salt until the grains are lightly coated and sticky.

• 2

  Slice the sushi-grade salmon into long, uniform strips approximately half an inch in thickness.

• 3

  Cut the avocado and cucumber into thin, even matchsticks to ensure a balanced roll.

• 4

  Lay the nori sheet on a bamboo rolling mat and spread the seasoned rice in a thin layer over the bottom two-thirds of the sheet.

• 5

  Place the salmon strips, avocado, and cucumber in a horizontal line across the center of the rice layer.

• 6

  Lift the edge of the mat and roll the nori tightly over the filling, applying gentle, even pressure to create a firm cylinder.

• 7

  Using a very sharp, slightly damp knife, slice the roll into eight equal pieces to prevent tearing the nori.

• 8

  Garnish the rolls with sesame seeds and serve immediately with a side of tamari for dipping.