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

1 tsp Coconut aminos

0.25 tsp Sea salt

1 tsp Sesame seeds

0.25 tsp Wasabi paste

PREPARATION

• 1

  Rinse the sushi rice until the water runs clear, then cook according to package instructions and season with rice vinegar and sea salt while still warm.

• 2

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

• 3

  Peel and slice the avocado into thin wedges and cut the cucumber into thin matchsticks.

• 4

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

• 5

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

• 6

  Roll the nori tightly from the bottom using the mat to apply even pressure, then seal the edge with a drop of water.

• 7

  Use a sharp, wet knife to slice the roll into even pieces and sprinkle with sesame seeds.

• 8

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