NUTRITION

SERVINGS

INGREDIENTS

6.5 oz sashimi-grade salmon

0.25 cup cooked sushi rice

1 sheet nori

0.25 whole avocado

0.5 cup cucumber

1 tsp rice vinegar

0.13 tsp sea salt

1 tbsp coconut aminos

1 tsp pickled ginger

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

  Place the nori sheet on a bamboo rolling mat, shiny side down.

• 3

  Moisten your fingers with water and spread the seasoned rice evenly over the bottom two-thirds of the nori sheet, leaving the top edge clear.

• 4

  Slice the sashimi-grade salmon and avocado into long, thin strips.

• 5

  Peel and slice the cucumber into thin matchsticks, removing the watery seeds.

• 6

  Layer the salmon, avocado, and cucumber matchsticks in a horizontal line across the center of the rice.

• 7

  Using the bamboo mat, firmly roll the nori from the bottom up, tucking the ingredients tightly as you go.

• 8

  Lightly dampen the top edge of the nori with a drop of water to seal the roll.

• 9

  Use a very sharp, wet knife to slice the roll into 6-8 even pieces.

• 10

  Serve immediately with coconut aminos for dipping and pickled ginger on the side.