NUTRITION

SERVINGS

INGREDIENTS

4 oz Sushi-grade salmon

4 oz Cooked shrimp

0.25 cup Cooked brown rice

2 sheets Nori seaweed

0.5 cup Cucumber

0.25 cup Carrot

1 tbsp Tamari

1 tsp Rice vinegar

0.13 whole Avocado

PREPARATION

• 1

  Season the cooked brown rice with rice vinegar and let it cool completely to room temperature.

• 2

  Slice the sushi-grade salmon into long, thin strips and ensure the cooked shrimp are chilled and tails removed.

• 3

  Julienne the cucumber and carrot into thin matchsticks and thinly slice the avocado into slivers.

• 4

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

• 5

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

• 6

  Roll the nori tightly away from you using the mat to apply even pressure, then seal the edge with a small amount of water.

• 7

  Repeat the process with the second nori sheet using the chilled shrimp, remaining cucumber, and carrot matchsticks.

• 8

  Use a very sharp, damp knife to slice each roll into six even pieces and serve immediately with tamari for dipping.