NUTRITION

SERVINGS

INGREDIENTS

7 oz Sashimi-grade salmon

0.25 cup Cooked brown rice

0.13 whole Avocado

2 sheets Nori

0.5 cup Cucumber

1 tsp Rice vinegar

1 tbsp Coconut aminos

0.25 tsp Wasabi paste

0.25 tsp Pickled ginger

0.13 tsp Sea salt

PREPARATION

• 1

  Season the cooked brown rice with rice vinegar and sea salt while it is still warm.

• 2

  Slice the sashimi-grade salmon into long, half-inch thick strips.

• 3

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

• 4

  Place one nori sheet on a bamboo rolling mat and spread half the rice in a thin, even layer.

• 5

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

• 6

  Roll the nori tightly using the mat to create a firm cylinder, then repeat for the second roll.

• 7

  Slice each roll into eight pieces using a sharp, dampened knife and serve with coconut aminos, wasabi, and ginger.