NUTRITION

SERVINGS

INGREDIENTS

7 oz sashimi-grade tuna

0.5 cup cooked sushi rice

1 tbsp rice vinegar

1 sheet nori

1 cup cucumber

0.25 whole avocado

1 tsp sesame oil

1 tsp sriracha

1 tsp coconut aminos

1 tsp sesame seeds

0.25 tsp sea salt

PREPARATION

• 1

  Place the warm cooked sushi rice in a bowl and gently fold in the rice vinegar and sea salt until combined.

• 2

  Slice the sashimi-grade tuna and the avocado into long, thin strips.

• 3

  Julienne the cucumber into thin matchsticks.

• 4

  Lay the nori sheet on a bamboo sushi rolling mat and spread the seasoned rice evenly over the surface, leaving a one-inch border at the top.

• 5

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

• 6

  Using the bamboo mat, roll the nori tightly over the filling, applying gentle pressure to create a firm cylinder.

• 7

  Use a very sharp, wet knife to slice the roll into 8 even pieces.

• 8

  In a small ramekin, whisk together the sesame oil, sriracha, and coconut aminos.

• 9

  Drizzle the sauce over the rolls and garnish with sesame seeds before serving.