NUTRITION

SERVINGS

INGREDIENTS

6 oz Raw wild-caught salmon

0.25 cup Cooked sushi rice

2 sheets Nori seaweed

0.25 whole Avocado

0.25 cup Shelled edamame

1 tsp Rice vinegar

1 tbsp Coconut aminos

0.5 tsp Ginger paste

0.25 cup Cucumber strips

0.25 tsp Sea salt

PREPARATION

• 1

  In a small bowl, mix the cooked sushi rice with rice vinegar and sea salt until well combined.

• 2

  Slice the raw salmon into long, thin strips and the avocado into slender wedges.

• 3

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

• 4

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

• 5

  Carefully roll the nori from the bottom, using the mat to keep it tight, then seal the edge with a drop of water.

• 6

  Repeat with the second sheet, then slice both rolls into bite-sized rounds using a sharp, damp knife.

• 7

  Serve the rolls with shelled edamame on the side and coconut aminos mixed with ginger paste for dipping.