NUTRITION

SERVINGS

INGREDIENTS

6 oz sashimi-grade ahi tuna

0.5 cup cooked sushi rice

0.25 whole avocado

0.5 cup cucumber

1 sheet nori

1 tbsp tamari

1 tsp rice vinegar

0.5 tsp sesame seeds

0.25 tsp wasabi paste

1 tsp fresh ginger

0.5 tsp lime juice

PREPARATION

• 1

  Slice the sashimi-grade ahi tuna into long, uniform 0.5-inch thick strips.

• 2

  Julienne the cucumber into thin, crunchy matchsticks and slice the avocado into thin wedges.

• 3

  In a small glass bowl, gently fold the rice vinegar into the warm cooked sushi rice until well combined.

• 4

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

• 5

  Layer the tuna strips, cucumber matchsticks, and avocado wedges horizontally across the center of the rice section.

• 6

  Using the mat as a guide, roll the nori tightly from the bottom up, applying gentle pressure to ensure a firm roll.

• 7

  Lightly dampen the top edge of the nori with water to seal the roll completely.

• 8

  Use a very sharp, damp knife to slice the roll into 8 even pieces, wiping the blade between cuts for a clean finish.

• 9

  Garnish with toasted sesame seeds and serve alongside tamari, wasabi, fresh ginger, and a bright squeeze of lime.