NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna

0.5 cup cooked brown rice

2 sheets nori

0.25 whole avocado

0.5 cup cucumber

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp rice vinegar

0.5 tsp fresh ginger

1 tsp sesame seeds

1 medium scallion

1 tsp lime juice

PREPARATION

• 1

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

• 2

  Cut the cucumber into thin matchsticks and slice the avocado into long wedges.

• 3

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

• 4

  Arrange half of the tuna, cucumber, and avocado in a horizontal line across the center of the rice.

• 5

  Drizzle the tuna lightly with toasted sesame oil and sprinkle with half of the sesame seeds and sliced scallions.

• 6

  Roll the nori tightly from the bottom up using the mat, sealing the top edge with a drop of water.

• 7

  Repeat the process for the second roll using the remaining ingredients.

• 8

  In a small bowl, whisk together the coconut aminos, rice vinegar, grated ginger, and lime juice to create the dipping sauce.

• 9

  Slice each roll into six even pieces using a sharp, damp knife and serve immediately.