NUTRITION

SERVINGS

INGREDIENTS

7 oz sashimi-grade yellowfin tuna

0.5 cup cooked sushi rice

0.25 whole avocado

2 sheets nori

0.5 cup cucumber

1 tsp toasted sesame oil

1 tbsp rice vinegar

1 tsp fresh ginger

0.25 tsp sea salt

1 tbsp coconut aminos

1 tsp toasted sesame seeds

PREPARATION

• 1

  Prepare the sushi rice by folding in the rice vinegar and sea salt while the rice is still warm, then let it cool to room temperature.

• 2

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

• 3

  Julienne the cucumber and slice the avocado into thin wedges.

• 4

  Place one nori sheet on a bamboo rolling mat and spread half of the sushi rice in a thin, even layer over two-thirds of the sheet.

• 5

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

• 6

  Carefully roll the nori tightly using the bamboo mat, sealing the edge with a small dab of water.

• 7

  Repeat the process for the second roll.

• 8

  Using a very sharp, damp knife, slice each roll into six to eight bite-sized pieces.

• 9

  Drizzle the rolls with toasted sesame oil and serve with coconut aminos and a garnish of toasted sesame seeds.