NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna

0.5 cup Cooked sushi rice

2 sheets Nori

0.25 whole Avocado

0.5 cup Cucumber

1 tbsp Rice vinegar

1 tbsp Avocado oil mayonnaise

1 tsp Sriracha

1 tbsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, combine the cooked sushi rice with rice vinegar and sea salt, mixing gently to avoid mashing the grains.

• 3

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

• 4

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

• 5

  Carefully roll the nori from the bottom up, using the mat to create a tight cylinder, then repeat the process with the second sheet.

• 6

  Whisk together the avocado oil mayonnaise and sriracha in a small ramekin until the sauce is smooth and creamy.

• 7

  Use a sharp, wet knife to slice each roll into six even pieces and serve immediately with coconut aminos for dipping.