NUTRITION

SERVINGS

INGREDIENTS

6 oz sushi-grade salmon

0.13 cup cooked sushi rice

0.13 whole avocado

0.5 cup cucumber

2 sheets nori

1 tbsp rice vinegar

1 tsp coconut aminos

0.25 cup shelled edamame

0.25 tsp sea salt

0.25 tsp black sesame seeds

PREPARATION

• 1

  Prepare the sushi rice by seasoning it with rice vinegar and sea salt while still warm, then let it cool completely to room temperature.

• 2

  Slice the sushi-grade salmon and avocado into long, thin strips, and julienne the cucumber into matchsticks.

• 3

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

• 4

  Layer the salmon, avocado, and cucumber strips horizontally across the center of the rice-covered portion.

• 5

  Carefully roll the nori from the bottom up, using the bamboo mat to apply gentle, even pressure to keep the roll tight.

• 6

  Seal the edge of the nori with a tiny drop of water and slice the roll into eight bite-sized pieces using a sharp, damp knife.

• 7

  Steam the shelled edamame until tender and serve alongside the sushi rolls with coconut aminos for dipping and a sprinkle of black sesame seeds.