NUTRITION

SERVINGS

INGREDIENTS

7 oz Sashimi-grade salmon

0.33 cup Cooked sushi rice

1 tbsp Rice vinegar

1 sheet Nori

0.25 whole Avocado

0.5 cup Cucumber

1 tbsp Coconut aminos

1 tsp Pickled ginger

0.25 tsp Wasabi paste

0.25 tsp Sea salt

PREPARATION

• 1

  Season the cooked sushi rice with rice vinegar and sea salt, folding gently to combine.

• 2

  Slice the sashimi-grade salmon into long, uniform strips approximately half an inch thick.

• 3

  Prepare the produce by slicing the avocado and cucumber into thin, elegant matchsticks.

• 4

  Lay a nori sheet on a bamboo rolling mat and spread the rice in a thin, even layer over the bottom three-quarters.

• 5

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

• 6

  Lift the edge of the mat and roll tightly away from you, using a touch of water to seal the top edge of the nori.

• 7

  Use a very sharp, damp knife to slice the roll into eight even rounds and serve immediately with coconut aminos, ginger, and wasabi.