NUTRITION

SERVINGS

INGREDIENTS

6.5 oz sashimi-grade salmon

0.25 cup cooked sushi rice

0.25 whole avocado

2 sheets nori seaweed

0.5 cup cucumber

1 tsp rice vinegar

1 tbsp coconut aminos

0.5 tsp wasabi paste

1 tbsp pickled ginger

PREPARATION

• 1

  Rinse the sushi rice thoroughly and cook according to package instructions, then season with rice vinegar and let cool 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, pit, and slice the avocado into thin wedges, and julienne the cucumber into matchstick-sized pieces.

• 4

  Place a nori sheet on a bamboo rolling mat with the rough side facing up.

• 5

  Wet your fingers slightly and spread half of the cooked rice in a very thin, even layer over the bottom two-thirds of the nori.

• 6

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

• 7

  Using the mat, roll the nori tightly from the bottom up, applying gentle pressure to create a firm cylinder, and repeat for the second roll.

• 8

  Use a damp, sharp knife to slice each roll into 8 even pieces and serve with coconut aminos, wasabi, and pickled ginger.