NUTRITION

SERVINGS

INGREDIENTS

7 oz Sashimi-grade Ahi Tuna

0.5 cup Cooked Sushi Rice

1 tbsp Rice Vinegar

2 sheet Nori

0.25 whole Avocado

0.5 cup Cucumber

1 tbsp Coconut Aminos

0.5 tsp Sriracha

1 tsp Sesame Seeds

0.25 tsp Sea Salt

PREPARATION

• 1

  In a small bowl, gently fold the rice vinegar and sea salt into the warm cooked sushi rice until well combined and glossy.

• 2

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

• 3

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

• 4

  Place one nori sheet on a bamboo rolling mat, then spread half of the seasoned rice evenly over the bottom two-thirds of the sheet using damp fingers.

• 5

  Layer half of the tuna, cucumber, and avocado in a horizontal line across the center of the rice.

• 6

  Carefully roll the nori from the bottom up, using the mat to apply firm pressure until a tight cylinder is formed.

• 7

  Repeat the process with the second nori sheet and the remaining ingredients.

• 8

  Use a very sharp, slightly damp knife to slice each roll into 6 to 8 pieces.

• 9

  Sprinkle with sesame seeds and serve immediately with coconut aminos mixed with sriracha for dipping.