NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna

0.75 cup Cooked sushi rice

0.5 tbsp Avocado oil mayonnaise

1 tsp Sriracha

0.25 whole Avocado

0.25 cup Cucumber

1 sheet Nori

1 tsp Rice vinegar

0.25 tsp Sea salt

1 tsp Coconut aminos

PREPARATION

• 1

  Place the cooked sushi rice in a small bowl and fold in the rice vinegar and sea salt until evenly distributed.

• 2

  Finely dice the sashimi-grade ahi tuna into small, uniform cubes.

• 3

  In a separate bowl, whisk together the avocado oil mayonnaise and sriracha, then gently fold in the diced tuna.

• 4

  Julienne the cucumber into thin matchsticks and slice the avocado into long, thin strips.

• 5

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

• 6

  Arrange the spicy tuna mixture, cucumber matchsticks, and avocado slices in a horizontal line across the bottom third of the rice.

• 7

  Using the bamboo mat, roll the nori tightly over the filling, applying gentle pressure to ensure a firm roll.

• 8

  Use a very sharp, wet knife to slice the roll into eight even pieces and serve with coconut aminos for dipping.