NUTRITION

SERVINGS

INGREDIENTS

6 oz canned skipjack tuna

0.5 cup sushi rice

0.25 whole avocado

2 sheets nori seaweed

0.5 cup cucumber

1 tbsp Greek yogurt

1 tsp lime juice

0.25 tsp lime zest

1 tsp sriracha

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium bowl, combine the drained skipjack tuna, Greek yogurt, lime juice, lime zest, sriracha, sea salt, and black pepper.

• 2

  Mix the ingredients thoroughly until the tuna is well-flaked and evenly coated in the creamy dressing.

• 3

  Place one nori sheet on a bamboo rolling mat or a clean, dry flat surface.

• 4

  Spread 0.25 cup of the cooked sushi rice in a thin, even layer over the bottom two-thirds of the nori sheet.

• 5

  Arrange half of the tuna mixture in a horizontal line across the center of the rice layer.

• 6

  Layer half of the avocado slices and half of the julienned cucumber directly on top of the tuna.

• 7

  Lightly moisten the top edge of the nori sheet with a small amount of water using your fingertip.

• 8

  Carefully roll the nori from the bottom edge upward, keeping the filling tight and pressing firmly to seal at the damp edge.

• 9

  Repeat the assembly process with the second nori sheet and the remaining ingredients.

• 10

  Use a sharp, wet knife to slice each roll into 6-8 uniform pieces and serve immediately with coconut aminos for dipping.