NUTRITION

SERVINGS

INGREDIENTS

7 oz Sushi-grade salmon

0.25 cup Cooked sushi rice

0.25 whole Avocado

0.5 cup Cucumber

2 sheets Nori

1 tbsp Rice vinegar

0.25 tsp Sea salt

1 tsp Coconut aminos

0.5 tsp Wasabi paste

1 tsp Pickled ginger

PREPARATION

• 1

  In a small bowl, mix the cooked sushi rice with rice vinegar and sea salt until well combined and slightly sticky.

• 2

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

• 3

  Peel and slice the avocado into thin wedges and julienne the cucumber into matchstick-sized pieces.

• 4

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

• 5

  Layer half of the salmon, avocado, and cucumber horizontally across the center of the rice.

• 6

  Lift the edge of the mat and roll tightly away from you, applying gentle pressure to ensure a firm roll.

• 7

  Repeat the process for the second roll, then use a sharp, damp knife to slice each roll into six to eight pieces.

• 8

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