NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Sushi-grade tuna

0.5 cup Cooked sushi rice

1 tbsp Rice vinegar

2 sheets Nori

0.25 whole Avocado

0.5 cup Cucumber

1 tsp Sesame oil

1 tbsp Coconut aminos

0.5 tsp Sriracha

1 tsp Fresh ginger

1 stalk Scallion

0.25 tsp Sea salt

PREPARATION

• 1

  Season the cooked sushi rice with rice vinegar and sea salt, stirring gently to combine.

• 2

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

• 3

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

• 4

  Place a nori sheet on a bamboo rolling mat and spread half of the rice evenly over the surface, leaving an inch at the top edge.

• 5

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

• 6

  Roll the nori tightly using the mat, wetting the top edge with a little water to seal the roll.

• 7

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

• 8

  In a small bowl, whisk together the coconut aminos, toasted sesame oil, grated fresh ginger, and sriracha.

• 9

  Slice the sushi rolls into bite-sized pieces using a sharp, wet knife and garnish with thinly sliced scallions before serving with the dipping sauce.