NUTRITION

SERVINGS

INGREDIENTS

7 oz sashimi-grade tuna

0.5 cup cooked jasmine rice

2 sheets nori

0.25 whole avocado

0.5 cup cucumber

0.25 cup carrots

1 tbsp rice vinegar

1 tbsp coconut aminos

1 tsp lime juice

0.25 tsp sea salt

PREPARATION

• 1

  In a small bowl, toss the cooked jasmine rice with rice vinegar and sea salt until well combined and slightly sticky.

• 2

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

• 3

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

• 4

  Place one nori sheet on a bamboo rolling mat or a clean flat surface, then spread half the rice evenly over the bottom two-thirds of the sheet.

• 5

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

• 6

  Carefully roll the nori from the bottom up, using a touch of water to seal the edge, and repeat for the second roll.

• 7

  Whisk together the coconut aminos and lime juice in a small ramekin to create a zesty dipping sauce.

• 8

  Slice each roll into six even pieces using a sharp, wet knife and serve immediately with the dipping sauce.