NUTRITION

SERVINGS

INGREDIENTS

6 oz canned tuna

0.5 cup cooked sushi rice

0.5 whole avocado

2 sheets nori

0.5 cup cucumber

2 tbsp nonfat Greek yogurt

1 tsp sriracha

1 tsp lemon juice

1 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Add the Greek yogurt, sriracha, lemon juice, sliced green onions, sea salt, and black pepper to the tuna, mixing until well combined and creamy.

• 3

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

• 4

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

• 5

  Wet your fingers slightly and spread half of the cooked sushi rice in a thin, even layer over the nori, leaving about an inch of space at the top edge.

• 6

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

• 7

  Layer half of the cucumber matchsticks and avocado wedges on top of the tuna.

• 8

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

• 9

  Repeat the process for the second roll, then use a sharp, damp knife to slice each roll into 6-8 pieces.