NUTRITION

SERVINGS

INGREDIENTS

6 oz Sashimi-grade Ahi Tuna

0.5 cup Cooked sushi rice

2 sheets Nori seaweed

0.5 cup Cucumber

0.25 whole Avocado

1 tbsp Rice vinegar

1 tbsp Coconut aminos

1 tsp Wasabi paste

1 tbsp Pickled ginger

0.25 tsp Sea salt

PREPARATION

• 1

  Cook the sushi rice according to package instructions and let it cool slightly until it is easy to handle.

• 2

  In a small bowl, fold the rice vinegar and sea salt into the warm rice using a wooden spoon to season it evenly.

• 3

  Slice the sashimi-grade tuna, cucumber, and avocado into long, thin strips approximately one-quarter inch thick.

• 4

  Place one nori sheet on a bamboo rolling mat and spread half of the seasoned rice across the bottom two-thirds of the sheet.

• 5

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

• 6

  Carefully roll the nori from the bottom up, using the mat to keep the roll tight and tucking the ingredients in as you go.

• 7

  Wet the top edge of the nori with a tiny bit of water to seal the roll, then repeat the process for the second roll.

• 8

  Use a very sharp, damp knife to slice each roll into six to eight pieces and serve with coconut aminos, wasabi, and pickled ginger.