Salmon and Ahi Tuna Sushi Rolls, Edamame, Lemon Chia Sparkling Water

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Salmon and Ahi Tuna Sushi Rolls, Edamame, Lemon Chia Sparkling Water

Prep Time 30

Cook Time 15

Servings

Calories 743kcal

Ingredients

Sushi Rolls

¾ cup Short-grain sushi brown rice
2 TBSP Rice wine vinegar
1 tsp Sugar
4 oz Sushi-grade salmon sliced into strips
4 oz Ahi tuna diced (sushi grade)
4 Nori seaweed sheets
1 cup Cucumber cut into matchsticks
½ Avocado sliced

Edamame

2 cups Edamame beans in pods
Black pepper to taste

For Serving

2 TBSP Reduced-sodium soy sauce or Coconut aminos
Wasabi paste optional
Pickled ginger optional

Lemon Chia Sparkling Water

24 oz Sparkling water
4 slices Lemon
2 tsp Chia seeds
Ice cubes

US Customary - Metric

Instructions

Prepare all ingredients as listed.
Cook the rice according to the directions on the package. Once tender, combine the rice wine vinegar and sugar. Stir until the sugar dissolves. Gently fold the mixture into the cooked rice. Let the rice cool to room temperature.
Cook the edamame according to the package directions until tender. Drain well and season with black pepper.
Place a sheet of nori on a clean work surface or sushi mat. Spread one-quarter of the seasoned rice over the nori, leaving a small strip uncovered at the far edge. Arrange salmon strips and ahi tuna, cucumber matchsticks, and avocado across the center. Roll firmly, using the uncovered edge to seal the roll. Repeat with the remaining ingredients. Slice each roll into pieces with a sharp, slightly damp knife.
Combine the sparkling water, lemon, and chia seeds. Let stand for 5 minutes, then stir again. Add ice before serving if preferred.
Serve the sushi rolls with edamame, soy sauce, wasabi, pickled ginger, and lemon chia sparkling water.

Notes

Food-safety note: Use salmon and tuna specifically sold as suitable for raw consumption (often labeled sushi-grade/sashimi-grade), keep it properly refrigerated, and follow the seller's handling instructions.

Nutrition