NUTRITION

SERVINGS

INGREDIENTS

6.5 oz sushi-grade salmon

0.25 cup cooked sushi rice

2 sheets nori

0.25 whole avocado

0.5 cup cucumber

1 tbsp rice vinegar

0.25 tsp sea salt

1 tbsp coconut aminos

0.5 tsp wasabi paste

1 tsp pickled ginger

PREPARATION

• 1

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

• 2

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

• 3

  Peel the avocado and slice into thin wedges, and julienne the cucumber into delicate matchstick-sized pieces.

• 4

  Place a sheet of nori on a bamboo rolling mat, shiny side down, with the lines running horizontally.

• 5

  Spread a very thin layer of the seasoned rice over the bottom two-thirds of the nori, leaving the top edge clear for sealing.

• 6

  Arrange the salmon strips, avocado wedges, and cucumber matchsticks in a horizontal line across the center of the rice-covered area.

• 7

  Carefully roll the nori from the bottom, using the bamboo mat to apply gentle, even pressure until a tight cylinder is formed.

• 8

  Moisten the top edge of the nori with a small amount of water to seal the roll securely.

• 9

  Slice the roll into 8 even pieces and serve immediately with coconut aminos, wasabi, and pickled ginger.