SHREDZ SUSHI

Lunch/Dinner

Prep

20 Mins

Cook

30 Mins

Serves

Macros per serving

Calories

280

Protein

18g

Carbs

23g

Fat

10g

Instructions

9 steps

1Cook the Jasmine rice according to package instructions. Let it cool.
2Season the salmon with exactly 1 teaspoon each of onion powder and paprika. Grill or pan-sear until cooked through. Once done, shred the salmon into bite-sized pieces.
3Lay out exactly 4 roasted seaweed sheets.
4Wet your hands to prevent the rice from sticking and spread the rice evenly over each seaweed sheet, leaving a small border at the top.
5Arrange the shredded salmon, sliced scallions, and thinly
6sliced avocado along the bottom edge of each rice-covered seaweed. (divide all portions evenly.)
7Drizzle the Unagi sauce and spicy mayo over the fillings. Carefully roll the sushi using your hands.
8With a sharp knife, slice the roll into bite-sized pieces.
9Serve the Shredz Sushi with low sodium soy sauce for dipping. 12 oz (340g) salmon, raw 1 cup (185g) uncooked Jasmine rice 4 (14g) roasted seaweed sheets 3 (90g) scallions, sliced 1 (150g) avocado, thinly sliced 1 tsp (2.3g) onion powder 1 tsp (2.3g) paprika 2 tbsp (30g) Unagi sauce 2 tbsp (30g) Spicy mayo Low sodium Soy sauce for dipping (optional)