NUTRITION

SERVINGS

INGREDIENTS

7 oz Sashimi-grade salmon

0.25 cup Cooked sushi rice

0.25 whole Avocado

1 sheet Nori

0.5 cup Cucumber

1 tbsp Rice vinegar

1 tsp Coconut aminos

0.25 tsp Sea salt

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

  Peel the avocado and slice it into thin matchsticks alongside the cucumber.

• 4

  Place the nori sheet on a bamboo rolling mat and spread the cooled rice thinly over the bottom two-thirds of the sheet, leaving the top edge clear.

• 5

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

• 6

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

• 7

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

• 8

  Slice the roll into 8 even pieces using a damp knife, garnish with sesame seeds, and serve with coconut aminos for dipping.