NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna

0.5 cup Cooked sushi rice

1 sheet Nori

0.25 whole Avocado

0.25 cup Cucumber

1 tbsp Avocado oil mayonnaise

1 tsp Sriracha

1 tsp Rice vinegar

0.25 tsp Sea salt

1 tsp Toasted sesame seeds

PREPARATION

• 1

  In a small bowl, combine the cooked sushi rice with rice vinegar and sea salt, mixing gently to avoid mashing the grains.

• 2

  Slice the sashimi-grade ahi tuna and cucumber into long, thin matchsticks about four inches in length.

• 3

  In a separate small ramekin, whisk together the avocado oil mayonnaise and sriracha until smooth and creamy.

• 4

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

• 5

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

• 6

  Drizzle the spicy mayo over the fillings and sprinkle with toasted sesame seeds.

• 7

  Carefully roll the nori from the bottom up, using the mat to keep it tight, then slice into eight even rounds using a sharp, wet knife.