NUTRITION

SERVINGS

INGREDIENTS

6.5 oz sushi-grade salmon

0.25 cup cooked sushi rice

0.25 medium avocado

2 sheet nori

0.5 cup cucumber

1 tsp rice vinegar

0.25 tsp sea salt

1 tbsp coconut aminos

0.5 tsp pickled ginger

PREPARATION

• 1

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

• 2

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

• 3

  Place one nori sheet on a bamboo rolling mat and spread half of the seasoned rice thinly across the bottom two-thirds of the sheet.

• 4

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

• 5

  Using the bamboo mat, carefully roll the nori from the bottom up, keeping the pressure firm to ensure a tight cylinder.

• 6

  Lightly dampen the top edge of the nori with water to seal the roll, then repeat the process for the second roll.

• 7

  Use a very sharp, damp knife to slice each roll into six even pieces and serve immediately with coconut aminos and pickled ginger.