NUTRITION

SERVINGS

INGREDIENTS

7 oz Sushi-grade salmon

0.25 cup Cooked sushi rice

2 sheet Nori

0.25 whole Avocado

0.5 cup Cucumber

1 tsp Rice vinegar

1 tbsp Tamari

0.25 tsp Wasabi paste

0.5 tsp Pickled ginger

0.25 tsp Black sesame seeds

PREPARATION

• 1

  Season the cooked sushi rice by gently folding in the rice vinegar until well combined, then allow it to cool to room temperature.

• 2

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

• 3

  Peel and slice the avocado into thin wedges and julienne the cucumber into crisp matchsticks.

• 4

  Place the nori sheets, shiny side down, on a bamboo rolling mat and spread the rice in a thin, even layer over the bottom two-thirds of each sheet.

• 5

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

• 6

  Using the bamboo mat, firmly roll the nori from the bottom up, applying gentle pressure to create tight cylinders, and seal the top edges with a small amount of water.

• 7

  Use a very sharp, damp knife to slice each roll into eight even pieces, cleaning the blade between cuts to ensure a clean finish.

• 8

  Arrange the rolls on a plate, sprinkle with black sesame seeds, and serve alongside tamari, wasabi, and pickled ginger.