NUTRITION

SERVINGS

INGREDIENTS

6.5 oz sushi-grade salmon

0.25 cup cooked sushi rice

2 sheets nori

0.13 whole avocado

0.5 cup cucumber

1 tsp black sesame seeds

1 tbsp coconut aminos

0.5 tsp wasabi paste

1 tbsp pickled ginger

1 tsp rice vinegar

PREPARATION

• 1

  Rinse the sushi rice until the water runs clear and cook according to package directions, then fold in the rice vinegar while still warm.

• 2

  Slice the sushi-grade salmon into uniform strips approximately half an inch thick using a very sharp knife.

• 3

  Julienne the cucumber into matchsticks and thinly slice the avocado to ensure they fit perfectly within the roll.

• 4

  Place one nori sheet on a bamboo rolling mat, shiny side down, and spread the rice in a very thin, even layer leaving an inch at the top.

• 5

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

• 6

  Use the bamboo mat to roll the nori tightly over the fillings, applying gentle pressure to create a firm cylinder.

• 7

  Slice the roll into eight even pieces using a damp knife, then garnish with black sesame seeds.

• 8

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