NUTRITION

SERVINGS

INGREDIENTS

8 oz Canned tuna

0.5 cup Cooked sushi rice

0.25 whole Avocado

2 sheets Nori

0.5 cup Cucumber

2 tbsp Non-fat Greek yogurt

1 tsp Sriracha

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Rice vinegar

PREPARATION

• 1

  In a small mixing bowl, combine the drained tuna, non-fat Greek yogurt, sriracha, lemon juice, sea salt, and black pepper until the mixture is creamy and well incorporated.

• 2

  Place the cooked sushi rice in a separate bowl and gently fold in the rice vinegar using a spatula until evenly distributed.

• 3

  Lay one nori sheet on a bamboo rolling mat or a clean flat surface with the rough side facing upward.

• 4

  Lightly moisten your fingertips with water and spread half of the seasoned rice across the nori, leaving a 1-inch border at the top edge.

• 5

  Arrange half of the tuna mixture, avocado slices, and julienned cucumber in a horizontal line across the center of the rice layer.

• 6

  Carefully roll the nori from the bottom edge upward, keeping the filling tight, and use a small dab of water to seal the top seam.

• 7

  Using a very sharp, damp knife, slice the roll into 8 even pieces and repeat the process for the second roll before serving.