NUTRITION

SERVINGS

INGREDIENTS

8 oz Canned tuna

0.5 cup Cooked sushi rice

0.5 whole Avocado

2 sheets Nori

0.5 cup Cucumber

1 tbsp Coconut aminos

1 tsp Sriracha

1 tbsp Lime juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Drain the canned tuna thoroughly and place it in a medium bowl.

• 2

  Flake the tuna with a fork and mix in the lime juice, sriracha, sea salt, and black pepper until well combined.

• 3

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

• 4

  Wet your fingers slightly and spread 0.25 cup of the cooked sushi rice evenly over the bottom two-thirds of the nori sheet.

• 5

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

• 6

  Top the tuna with half of the sliced avocado and half of the julienned cucumber.

• 7

  Carefully roll the nori from the bottom up, using the mat to keep it tight, and seal the edge with a drop of water.

• 8

  Repeat the process for the second roll, then slice each roll into six even pieces using a sharp, damp knife.

• 9

  Sprinkle with sesame seeds and serve with coconut aminos for dipping.