NUTRITION

SERVINGS

INGREDIENTS

6 oz Yellowfin tuna

0.5 cup Cooked sushi rice

2 sheet Nori

0.5 cup Cucumber

0.25 whole Avocado

1 tbsp Rice vinegar

1 tsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Lemon zest

PREPARATION

• 1

  Slice the fresh yellowfin tuna into long, thin strips and set aside.

• 2

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

• 3

  Toss the warm cooked sushi rice with rice vinegar, sea salt, and fresh lemon zest until well combined.

• 4

  Place one nori sheet on a bamboo rolling mat and spread half of the rice evenly across the surface, leaving a one-inch border at the top.

• 5

  Layer half of the tuna strips, cucumber matchsticks, and avocado wedges across the center of the rice.

• 6

  Roll the nori tightly using the bamboo mat, moisten the top edge with a little water to seal, and slice into eight equal pieces.

• 7

  Repeat the process for the second roll and serve immediately with coconut aminos for dipping.