NUTRITION

SERVINGS

INGREDIENTS

4 oz sashimi-grade salmon

4 oz cooked shrimp

0.25 cup cooked sushi rice

0.25 whole avocado

0.5 cup cucumber

1 sheet nori

1 tbsp rice vinegar

1 tsp coconut aminos

0.25 tsp wasabi paste

1 tsp pickled ginger

PREPARATION

• 1

  Gently fold the rice vinegar into the warm cooked sushi rice and let it cool to room temperature.

• 2

  Slice the sashimi-grade salmon into thin, uniform strips against the grain for maximum tenderness.

• 3

  Butterfly the cooked shrimp by slicing along the back without cutting all the way through, then pressing flat.

• 4

  Slice the avocado and cucumber into thin matchsticks to ensure a delicate texture in every bite.

• 5

  Cut the nori sheet into small rectangular strips using clean kitchen shears.

• 6

  Wet your hands slightly and form the seasoned rice into small, oblong mounds.

• 7

  Place a piece of salmon or a butterflied shrimp onto each rice mound to create nigiri, using a strip of nori to secure the shrimp if desired.

• 8

  Arrange the remaining salmon as sashimi on a platter alongside the avocado and cucumber.

• 9

  Serve the platter immediately with coconut aminos for dipping, plus wasabi and pickled ginger on the side.