NUTRITION

SERVINGS

INGREDIENTS

3 oz sushi-grade salmon

4 oz cooked shrimp

0.5 cup cooked sushi rice

2 sheets nori

0.25 whole avocado

0.5 cup cucumber

1 tbsp rice vinegar

0.25 tsp sea salt

1 tbsp coconut aminos

0.5 tsp wasabi paste

1 tsp pickled ginger

PREPARATION

• 1

  In a small bowl, gently toss the cooked sushi rice with the rice vinegar and sea salt until the rice is well-coated and slightly sticky.

• 2

  Slice the sushi-grade salmon into long, thin strips and slice the cooked shrimp in half lengthwise.

• 3

  Julienne the cucumber into thin matchsticks and thinly slice the avocado into long pieces.

• 4

  Place one nori sheet on a bamboo sushi rolling mat, shiny side down.

• 5

  Spread half of the seasoned rice evenly over the bottom two-thirds of the nori sheet, leaving the top third bare.

• 6

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

• 7

  Roll the nori tightly from the bottom using the mat, applying gentle pressure to secure the roll, and moisten the top edge of the nori with a drop of water to seal it.

• 8

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

• 9

  Using a very sharp, damp knife, slice each roll into 6 to 8 even pieces.

• 10

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