NUTRITION

SERVINGS

INGREDIENTS

7 oz sushi-grade salmon

0.25 cup cooked sushi rice

2 sheets nori

0.25 cup cucumber

0.25 whole avocado

1 tbsp rice vinegar

1 tbsp coconut aminos

0.25 tsp wasabi paste

1 tsp pickled ginger

0.25 tsp sea salt

PREPARATION

• 1

  Place the cooked sushi rice in a small bowl and toss with rice vinegar and sea salt until well combined.

• 2

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

• 3

  Peel and slice the avocado and cucumber into thin matchsticks.

• 4

  Lay one nori sheet on a bamboo rolling mat and spread half of the rice thinly over the bottom two-thirds of the sheet.

• 5

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

• 6

  Carefully roll the nori from the bottom up, using the mat to keep it tight, then seal the edge with a drop of water.

• 7

  Repeat with the second nori sheet and remaining ingredients.

• 8

  Use a very sharp knife to slice each roll into six to eight pieces and serve with coconut aminos, wasabi, and pickled ginger.