NUTRITION

SERVINGS

INGREDIENTS

7 oz Sushi-grade salmon

0.25 cup Cooked brown rice

1 tbsp Rice vinegar

2 sheets Nori

0.25 whole Avocado

0.5 cup Cucumber

1 tbsp Coconut aminos

0.25 tsp Wasabi paste

1 tsp Pickled ginger

0.25 tsp Black sesame seeds

0.25 tsp Sea salt

PREPARATION

• 1

  Mix the cooked brown rice with rice vinegar and sea salt in a small bowl until well combined.

• 2

  Slice the sushi-grade salmon into long, uniform strips and julienne the cucumber into thin matchsticks.

• 3

  Place one nori sheet on a bamboo rolling mat and spread half of the rice over the surface, leaving the top inch of the nori clear.

• 4

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

• 5

  Roll the bamboo mat tightly over the fillings to form a compact log, using a damp finger to seal the top edge of the nori.

• 6

  Repeat the process with the second nori sheet and the remaining ingredients.

• 7

  Slice each roll into eight bite-sized pieces using a very sharp, moistened knife to ensure clean cuts through the salmon.

• 8

  Serve the rolls immediately with coconut aminos, wasabi, pickled ginger, and a garnish of black sesame seeds.