NUTRITION

SERVINGS

INGREDIENTS

7 oz Sushi-grade salmon

0.25 cup Cooked white sushi rice

0.25 whole Avocado

0.5 cup Cucumber

2 sheets Nori seaweed

1 tbsp Rice vinegar

0.25 tsp Sea salt

1 tsp Coconut aminos

0.5 tsp Pickled ginger

0.25 tsp Wasabi paste

PREPARATION

• 1

  In a small bowl, gently fold the rice vinegar and sea salt into the cooked sushi rice until well combined.

• 2

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

• 3

  Julienne the cucumber into thin matchsticks and slice the avocado into thin wedges.

• 4

  Place a nori sheet shiny-side down on a bamboo rolling mat.

• 5

  Wet your fingers slightly and spread half of the rice in a thin, even layer over the bottom two-thirds of the nori sheet.

• 6

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

• 7

  Using the bamboo mat, carefully roll the nori from the bottom up, keeping the tension tight to secure the fillings.

• 8

  Dab the top edge of the nori with a tiny bit of water to seal the roll.

• 9

  Repeat the process for the second roll.

• 10

  Using a very sharp, damp knife, slice each roll into 6-8 even pieces and serve with coconut aminos, pickled ginger, and wasabi.