NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Sushi-grade salmon

0.5 cup Shelled edamame

0.25 cup Cooked sushi rice

0.25 whole Avocado

1 sheet Nori seaweed

0.5 cup Cucumber

1 tbsp Rice vinegar

0.25 tsp Sea salt

1 tsp Sesame seeds

PREPARATION

• 1

  In a small bowl, gently fold the rice vinegar and sea salt into the cooked sushi rice.

• 2

  Steam the shelled edamame for 3-5 minutes until tender, then set aside.

• 3

  Slice the sushi-grade salmon, avocado, and cucumber into long, uniform matchsticks.

• 4

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

• 5

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

• 6

  Using the bamboo mat, roll the nori tightly from the bottom up, applying gentle pressure to seal.

• 7

  Use a very sharp, damp knife to slice the roll into 8 even pieces.

• 8

  Garnish the rolls with sesame seeds and serve immediately with the warm edamame on the side.