NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Sashimi-grade salmon

0.25 cup Cooked sushi rice

0.25 whole Avocado

2 sheets Nori

0.5 cup Cucumber

1 tbsp Rice vinegar

1 tbsp Coconut aminos

0.25 tsp Wasabi paste

1 tsp Pickled ginger

0.5 tsp Black sesame seeds

PREPARATION

• 1

  Slice the sashimi-grade salmon into long, thin strips approximately half an inch thick using a very sharp knife.

• 2

  Peel and slice the avocado into thin wedges and cut the cucumber into thin matchsticks.

• 3

  Place a nori sheet on a bamboo rolling mat and lightly spread half of the cooked sushi rice over the bottom two-thirds of the sheet.

• 4

  Drizzle the rice vinegar over the rice and sprinkle with black sesame seeds for added texture.

• 5

  Lay half of the salmon strips, avocado wedges, and cucumber matchsticks horizontally across the center of the rice.

• 6

  Use the bamboo mat to roll the nori tightly from the bottom up, sealing the top edge with a small drop of water.

• 7

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

• 8

  Use a damp knife to slice each roll into six to eight even pieces and serve immediately with coconut aminos, wasabi, and pickled ginger.