NUTRITION

SERVINGS

INGREDIENTS

7 oz Sushi-grade salmon

0.25 cup Cooked white sushi rice

0.13 whole Avocado

2 sheet Nori

0.5 cup Cucumber

1 tbsp Rice vinegar

1 tbsp Coconut aminos

0.25 tsp Wasabi paste

0.25 tsp Sea salt

PREPARATION

• 1

  Slice the sushi-grade salmon into long, thin strips using a very sharp knife to maintain texture.

• 2

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

• 3

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

• 4

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

• 5

  Layer half of the salmon, avocado, and cucumber matchsticks horizontally across the center of the rice.

• 6

  Carefully roll the mat away from you, keeping the filling tight, and seal the edge of the nori with a tiny bit of water.

• 7

  Repeat for the second roll, then use a wet knife to slice each roll into six even pieces.

• 8

  Serve immediately with coconut aminos and wasabi for dipping.