NUTRITION

SERVINGS

INGREDIENTS

6 oz Sashimi-grade salmon

0.25 cup Cooked sushi rice

0.13 whole Avocado

0.5 cup Cucumber

2 sheets Nori seaweed

1 tbsp Rice vinegar

1 tsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Wasabi paste

1 tsp Pickled ginger

PREPARATION

• 1

  Prepare the sushi rice by seasoning the cooked rice with rice vinegar and a pinch of sea salt, then let it cool to room temperature.

• 2

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

• 3

  Peel and slice the avocado and cucumber into thin matchsticks.

• 4

  Place one sheet of nori on a bamboo rolling mat, shiny side down.

• 5

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

• 6

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

• 7

  Carefully lift the edge of the mat and roll the nori tightly over the fillings, using a drop of water to seal the edge.

• 8

  Repeat with the second nori sheet and remaining ingredients.

• 9

  Use a sharp, damp knife to slice each roll into six even pieces.

• 10

  Serve immediately with coconut aminos, wasabi paste, and pickled ginger.