NUTRITION

SERVINGS

INGREDIENTS

5 oz canned tuna in water

0.25 cup plain Greek yogurt

0.5 cup cooked sushi rice

0.25 whole avocado

2 sheets nori

0.5 cup shelled edamame

0.25 cup julienned cucumber

0.25 cup shredded carrot

1 tsp rice vinegar

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sriracha

PREPARATION

• 1

  Drain the canned tuna thoroughly and place it in a small mixing bowl.

• 2

  Combine the tuna with Greek yogurt, lemon juice, sriracha, sea salt, and black pepper, mashing with a fork until well mixed.

• 3

  In a separate bowl, toss the cooked sushi rice with rice vinegar and allow it to cool to room temperature.

• 4

  Lay one nori sheet on a clean surface or bamboo rolling mat, and spread half of the rice evenly over the bottom two-thirds of the sheet.

• 5

  Arrange half of the tuna mixture, avocado slices, julienned cucumber, and shredded carrots in a horizontal line across the center of the rice.

• 6

  Carefully roll the nori from the bottom up, tucking the ingredients tightly, and seal the edge with a small drop of water.

• 7

  Repeat the process for the second roll, then slice each into six even pieces using a sharp, dampened knife.

• 8

  Steam the edamame until tender and serve it on the side of the sushi rolls.