NUTRITION

SERVINGS

INGREDIENTS

4 oz Sashimi-grade salmon

3 oz Cooked shrimp

0.5 cup Cooked sushi rice

1 tbsp Rice vinegar

2 sheets Nori

0.25 whole Avocado

0.5 cup Cucumber

1 tbsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Wasabi paste

PREPARATION

• 1

  In a small bowl, mix the rice vinegar and sea salt into the warm cooked sushi rice until well combined.

• 2

  Slice the sashimi-grade salmon, cucumber, and avocado into long, thin strips.

• 3

  Place one nori sheet on a bamboo rolling mat and spread half of the seasoned rice evenly across the surface, leaving a one-inch border at the top.

• 4

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

• 5

  Using the mat, roll the nori tightly over the fillings, lightly wetting the top border with water to seal the roll.

• 6

  Repeat the process with the second nori sheet, using the cooked shrimp and the remaining cucumber and avocado.

• 7

  Using a very sharp, wet knife, slice each roll into 8 even pieces.

• 8

  Serve the fresh rolls immediately with coconut aminos and wasabi paste for dipping.