NUTRITION

SERVINGS

INGREDIENTS

6.5 oz sushi-grade salmon

0.25 cup cooked sushi rice

1 sheet nori

0.25 whole avocado

0.25 cup cucumber

1 tsp rice vinegar

1 tsp coconut aminos

1 tsp pickled ginger

0.25 tsp wasabi paste

PREPARATION

• 1

  Pat the sushi-grade salmon dry with a paper towel and ensure it remains chilled until ready to slice.

• 2

  Slice the salmon into long, thin strips approximately half an inch thick using a very sharp knife.

• 3

  Place the cooked sushi rice in a small bowl and gently fold in the rice vinegar until well combined.

• 4

  Lay the nori sheet on a bamboo rolling mat with the rough side facing up.

• 5

  Wet your fingers slightly and spread the seasoned rice evenly over the nori, leaving a one-inch border at the top.

• 6

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

• 7

  Using the bamboo mat, roll the nori tightly over the fillings, applying gentle pressure to create a firm cylinder.

• 8

  Use a damp, very sharp knife to slice the roll into eight even pieces to ensure clean, precise cuts.

• 9

  Serve the rolls immediately with coconut aminos, pickled ginger, and wasabi paste on the side.