NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Wild-caught salmon

0.5 cup Sushi rice

0.25 whole Avocado

2 sheet Nori

0.5 cup Cucumber

1 tsp Rice vinegar

1 tbsp Coconut aminos

0.5 tsp Wasabi paste

0.25 tsp Sea salt

1 tbsp Pickled ginger

PREPARATION

• 1

  Place the cooked sushi rice in a small bowl and stir in the rice vinegar and sea salt until well combined.

• 2

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

• 3

  Peel and slice the avocado into thin wedges and julienne the cucumber into matchstick pieces.

• 4

  Lay one nori sheet on a bamboo rolling mat and spread half of the seasoned rice evenly over the bottom two-thirds of the sheet.

• 5

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

• 6

  Carefully lift the edge of the bamboo mat and roll the nori tightly over the filling, using a drop of water to seal the edge.

• 7

  Repeat the process with the second nori sheet and the remaining ingredients.

• 8

  Use a very sharp knife to slice each roll into six to eight even pieces and serve immediately with coconut aminos, wasabi, and pickled ginger.