Name: Fresh Salmon Avocado Sushi Rolls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz sushi-grade salmon; 0.33 cup cooked sushi rice; 0.25 whole avocado; 0.25 cup cucumber; 2 sheet nori; 1 tsp rice vinegar; 1 tsp sesame seeds; 1 tbsp coconut aminos; 0.5 tsp wasabi paste; 1 tsp pickled ginger

Nutrition

Per serving

561 calories

Protein: 40g; 28% of calories
Carbs: 29g; 20% of calories
Fat: 32g; 51% of calories

Instructions

Prep 20 min · Cook 15 min

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Cook the rice in a small pot or rice cooker, then gently fold in the rice vinegar while still warm.
Slice the fresh, sushi-grade salmon into long, uniform strips about half an inch thick.
Julienne the cucumber and slice the avocado into thin, even wedges.
Place a sheet of nori on a bamboo rolling mat and spread the rice in a thin layer, leaving the top inch clear.
Lay the salmon, avocado, and cucumber strips across the center of the rice.
Roll the mat forward firmly to create a tight cylinder, using a touch of water to seal the nori edge.
Use a very sharp, moistened knife to slice the roll into eight even bite-sized rounds.
Serve the rolls with a side of coconut aminos, wasabi, and pickled ginger for a clean, vibrant finish.

Nutrition

Ingredients

Instructions

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