NUTRITION

SERVINGS

INGREDIENTS

7 oz Sushi-grade salmon

0.25 cup Cooked sushi rice

0.25 whole Avocado

0.5 cup Cucumber

2 sheet Nori

1 tbsp Rice vinegar

1 tbsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Wasabi paste

1 tsp Pickled ginger

PREPARATION

• 1

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

• 2

  Slice the sushi-grade salmon, avocado, and cucumber into long, thin matchsticks of uniform size.

• 3

  Place one nori sheet on a bamboo rolling mat and spread half the rice in a thin, even layer, leaving one inch of bare nori at the top.

• 4

  Arrange half of the salmon strips, avocado slices, and cucumber matchsticks across the center of the rice layer.

• 5

  Lift the edge of the bamboo mat closest to you and roll tightly away from you, sealing the top edge with a small drop of water.

• 6

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

• 7

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