NUTRITION

SERVINGS

INGREDIENTS

4 oz Sashimi-grade salmon

3 oz Sashimi-grade tuna

0.25 cup Cooked sushi rice

1 tsp Rice vinegar

0.5 tsp Maple syrup

0.25 tsp Sea salt

0.5 cup Sliced cucumber

1 tbsp Tamari

1 tsp Wasabi paste

1 tbsp Pickled ginger

1 sheet Nori

PREPARATION

• 1

  Prepare the sushi rice by folding rice vinegar, maple syrup, and sea salt into the warm cooked rice until well combined and slightly sticky.

• 2

  Slice the salmon into six equal pieces; use four for sashimi and reserve two for nigiri.

• 3

  Slice the tuna into five or six uniform sashimi pieces using a very sharp knife and long, smooth strokes.

• 4

  Wet your hands slightly with water and form two small oblong mounds of rice using about two tablespoons of rice for each.

• 5

  Drape the reserved salmon slices over the rice mounds, pressing gently with your fingers to adhere the fish to the rice.

• 6

  Arrange the salmon sashimi, tuna sashimi, and salmon nigiri artfully on a chilled platter.

• 7

  Garnish the plate with sliced cucumber and nori strips, serving immediately alongside tamari, wasabi, and pickled ginger.