NUTRITION

SERVINGS

INGREDIENTS

6 oz sushi-grade salmon

0.5 cup cooked sushi rice

0.25 whole avocado

0.5 cup cucumber

2 sheets nori

1 tbsp rice vinegar

0.25 tsp sea salt

1 tbsp coconut aminos

0.25 tsp wasabi paste

PREPARATION

• 1

  Season the warm cooked rice with rice vinegar and sea salt, then let it cool to room temperature.

• 2

  Slice the sushi-grade salmon and cucumber into long, thin strips about a quarter-inch thick.

• 3

  Pit and peel the avocado, then slice it into thin wedges.

• 4

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

• 5

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

• 6

  Roll the nori tightly from the bottom using the mat, sealing the edge with a drop of water.

• 7

  Repeat with the second sheet and remaining ingredients, then slice each roll into eight pieces with a sharp, wet knife.

• 8

  Serve immediately with coconut aminos and a touch of wasabi for a clean, high-protein lunch.