NUTRITION

SERVINGS

INGREDIENTS

7 oz Sashimi-grade Ahi Tuna

0.5 cup Cooked sushi rice

1 sheet Nori seaweed

0.25 whole Avocado

0.5 cup Cucumber

1 tbsp Rice vinegar

1 tbsp Coconut aminos

0.25 tsp Sea salt

1 tsp Toasted sesame seeds

1 tbsp Green onion

1 tsp Wasabi paste

1 tbsp Pickled ginger

PREPARATION

• 1

  In a small bowl, combine the cooked sushi rice with rice vinegar and sea salt until well incorporated.

• 2

  Slice the sashimi-grade ahi tuna, avocado, and cucumber into long, thin strips for easy rolling.

• 3

  Lay the nori seaweed sheet on a bamboo rolling mat and spread the seasoned rice in a thin, even layer, leaving the top edge bare.

• 4

  Arrange the tuna, avocado, cucumber, and sliced green onion in a horizontal line across the lower third of the rice.

• 5

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

• 6

  Slice the roll into 8 even pieces using a very sharp, damp knife and sprinkle with toasted sesame seeds.

• 7

  Serve immediately with coconut aminos for dipping, along with wasabi paste and pickled ginger on the side.