NUTRITION

SERVINGS

INGREDIENTS

7 oz Sashimi-grade salmon

0.25 cup Cooked sushi rice

0.25 whole Avocado

2 sheets Nori

0.5 cup Cucumber

1 tbsp Rice vinegar

1 tsp Coconut aminos

0.25 tsp Sea salt

1 tsp Pickled ginger

0.5 tsp Wasabi paste

PREPARATION

• 1

  Prepare the sushi rice by folding in the rice vinegar and sea salt while the rice is still slightly warm.

• 2

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

• 3

  Julienne the cucumber into thin matchsticks, removing the watery seeds from the center.

• 4

  Place one nori sheet on a bamboo rolling mat and spread half of the seasoned rice in a very thin layer over two-thirds of the sheet.

• 5

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

• 6

  Use the bamboo mat to roll the nori tightly over the filling, applying gentle pressure to ensure a compact roll, and seal the edge with a drop of water.

• 7

  Repeat the process for the second roll, then use a sharp, damp knife to slice each roll into eight even pieces.

• 8

  Serve immediately with coconut aminos, pickled ginger, and wasabi paste for dipping.