NUTRITION

SERVINGS

INGREDIENTS

3 oz Salmon

3 oz Ahi Tuna

0.5 cup Sushi rice

1 tsp Rice vinegar

0.25 tsp Maple syrup

0.13 tsp Sea salt

1 sheet Nori

0.25 whole Avocado

0.25 cup Cucumber

1 tbsp Tamari

1 tsp Wasabi paste

1 tbsp Pickled ginger

PREPARATION

• 1

  Rinse sushi rice under cold water until the water runs clear, then cook according to package instructions.

• 2

  While the rice is still warm, gently fold in the rice vinegar, maple syrup, and sea salt to season.

• 3

  Using a very sharp knife, slice the sushi-grade salmon and ahi tuna into uniform 1/4-inch thick pieces across the grain.

• 4

  Slice the cucumber into thin matchsticks and the avocado into thin wedges.

• 5

  To make nigiri, wet your hands and form small oblong mounds of rice, then drape a slice of fish over each mound.

• 6

  To make sashimi, arrange the remaining fish slices elegantly on a platter without rice.

• 7

  Cut the nori into strips to wrap around rice mounds or use as a base for small hand-rolls with cucumber and avocado.

• 8

  Serve the platter immediately with tamari for dipping, wasabi paste, and pickled ginger on the side.