NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna

0.5 cup cooked sushi rice

2 sheets nori

0.25 whole avocado

0.5 cup cucumber

1 tbsp rice vinegar

1 tsp toasted sesame oil

1 tsp fresh lime juice

0.5 tsp freshly grated ginger

1 tbsp tamari

1 tsp black sesame seeds

1 stalk scallion

PREPARATION

• 1

  Slice the sashimi-grade ahi tuna into long, thin strips approximately half an inch thick.

• 2

  In a small bowl, gently fold the rice vinegar into the cooked sushi rice until the grains are evenly coated and slightly sticky.

• 3

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

• 4

  Layer half of the tuna strips, julienned cucumber, avocado slices, and finely chopped scallions across the center of the rice.

• 5

  Carefully roll the nori from the bottom up, using the mat to maintain firm pressure, and seal the top edge with a small drop of water.

• 6

  Repeat the assembly for the second roll, then slice each roll into six even pieces using a very sharp, moistened knife.

• 7

  Whisk together the tamari, toasted sesame oil, fresh lime juice, and grated ginger in a small ramekin to create the dipping sauce.

• 8

  Garnish the sliced rolls with black sesame seeds and serve immediately with the zesty ginger-lime sauce on the side.