YOUR SOLIN GENERATED RECIPE
Zesty Fresh Tuna Sushi Rolls
Sushi-grade tuna and crisp cucumber rolled in nori with seasoned rice, finished with a zesty Greek-yogurt sriracha drizzle for a vibrant, clean bite.
INGREDIENTS
6 oz sushi-grade Ahi tuna
0.5 cup cooked sushi rice
0.25 whole avocado
0.5 cup cucumber
2 whole nori sheets
2 tbsp plain Greek yogurt
1 tsp sriracha
1 tsp rice vinegar
0.25 tsp sea salt
1 tsp black sesame seeds
PREPARATION
In a small bowl, gently fold the rice vinegar and sea salt into the cooked sushi rice until well combined.
Slice the sushi-grade Ahi tuna and the cucumber into long, thin matchsticks about 0.25 inches thick.
Thinly slice the avocado into long strips.
In a small ramekin, whisk together the plain Greek yogurt and sriracha to create the zesty drizzle.
Place one nori sheet on a bamboo rolling mat and spread half of the seasoned rice evenly over the bottom two-thirds of the sheet.
Layer half of the tuna, cucumber, and avocado in a horizontal line across the center of the rice.
Using the mat, roll the nori tightly from the bottom up, sealing the edge with a tiny drop of water if needed.
Repeat the process with the second nori sheet and remaining ingredients.
Using a very sharp, wet knife, slice each roll into 6-8 even pieces.
Arrange the rolls on a plate, drizzle with the sriracha-yogurt sauce, and garnish with black sesame seeds.