NUTRITION

SERVINGS

INGREDIENTS

6.5 oz sushi-grade salmon

0.25 cup cooked sushi rice

1 tsp rice vinegar

2 sheets nori

0.25 whole avocado

0.25 cup cucumber

1 tbsp coconut aminos

0.5 tsp wasabi paste

1 tsp pickled ginger

0.25 tsp sea salt

PREPARATION

• 1

  In a small bowl, gently fold the rice vinegar and sea salt into the warm cooked sushi rice and let it cool to room temperature.

• 2

  Slice the sushi-grade salmon into long, thin strips approximately half an inch thick.

• 3

  Peel and slice the avocado and cucumber into thin matchsticks.

• 4

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

• 5

  Using wet fingers, spread half of the seasoned rice in a very thin, translucent layer over the bottom two-thirds of the nori sheet.

• 6

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

• 7

  Lift the edge of the bamboo mat closest to you and roll the nori tightly over the fillings, applying gentle pressure to create a firm cylinder.

• 8

  Repeat the process with the second nori sheet and the remaining ingredients.

• 9

  Use a very sharp, slightly damp knife to slice each roll into 6 to 8 even pieces.

• 10

  Serve immediately with coconut aminos, wasabi paste, and pickled ginger on the side.