YOUR SOLIN GENERATED RECIPE
Fresh Salmon and Avocado Sushi Rolls
Silky sushi-grade salmon and creamy avocado are rolled with crisp cucumber in seasoned rice and nori for a refreshing, protein-packed lunch.
INGREDIENTS
7 oz sushi-grade salmon
0.25 cup cooked sushi rice
0.25 whole avocado
0.25 cup cucumber
1 sheet nori
1 tsp rice vinegar
0.25 tsp sea salt
1 tbsp coconut aminos
0.5 tsp wasabi paste
1 tsp pickled ginger
PREPARATION
Toss the cooked sushi rice with rice vinegar and sea salt in a small bowl until the grains are evenly coated.
Slice the sushi-grade salmon into long, uniform strips about half an inch thick.
Remove the skin from the avocado and slice it along with the cucumber into thin, elegant matchsticks.
Lay the nori sheet on a bamboo mat and spread the rice in a thin, even layer over the bottom two-thirds of the sheet.
Arrange the salmon, avocado, and cucumber strips in a horizontal line across the center of the rice.
Roll the mat tightly away from you, applying gentle pressure to create a firm cylinder, and seal the edge with a touch of water.
Slice the roll into eight pieces using a very sharp, damp knife and serve with coconut aminos, wasabi, and ginger.