NUTRITION

SERVINGS

INGREDIENTS

7 oz Ahi tuna

0.5 cup Cooked sushi rice

1 sheet Nori

0.25 whole Avocado

0.5 cup Cucumber

2 tbsp Rice vinegar

1 tsp Monk fruit sweetener

0.25 tsp Sea salt

1 tsp Lime zest

1 tbsp Coconut aminos

0.5 tsp Fresh ginger

1 tsp Sesame seeds

PREPARATION

• 1

  In a small bowl, whisk together the rice vinegar, monk fruit sweetener, and sea salt until the granules have fully dissolved.

• 2

  Fold the vinegar mixture into the warm cooked sushi rice and let it cool to room temperature.

• 3

  Slice the sushi-grade ahi tuna into long, thin strips and julienne the cucumber and avocado into matching lengths.

• 4

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

• 5

  Layer the tuna strips, cucumber, and avocado across the center of the rice bed.

• 6

  Roll the nori tightly from the bottom using the mat for support, using a tiny bit of water to seal the top edge of the seaweed.

• 7

  In a small ramekin, whisk the coconut aminos, lime zest, and grated fresh ginger to create a zesty glaze.

• 8

  Slice the roll into 8 equal pieces using a sharp, wet knife and drizzle with the ginger-lime glaze and a sprinkle of sesame seeds.