NUTRITION

SERVINGS

INGREDIENTS

6 oz Sashimi-grade tuna

0.5 cup Cooked sushi rice

1 sheet Nori seaweed

0.25 whole Avocado

0.5 cup Cucumber

1 tbsp Rice vinegar

2 tbsp Plain Greek yogurt

1 tsp Sriracha sauce

1 tbsp Coconut aminos

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Prepare the sushi rice by folding in the rice vinegar and a pinch of sea salt while the rice is still warm.

• 2

  Slice the sashimi-grade tuna into long, thin strips and julienne the cucumber and avocado into matchsticks.

• 3

  In a small bowl, whisk together the Greek yogurt, sriracha, and black pepper to create a clean, zesty spicy sauce.

• 4

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

• 5

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

• 6

  Drizzle half of the spicy yogurt sauce over the fillings.

• 7

  Roll the nori tightly using the bamboo mat, applying gentle pressure to ensure the roll is firm.

• 8

  Using a sharp, wet knife, slice the roll into 8 even pieces.

• 9

  Serve immediately with coconut aminos and the remaining spicy sauce on the side.