NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Ahi tuna

3.5 oz Cooked shrimp

0.5 cup Cooked sushi rice

0.25 whole Avocado

0.5 cup Cucumber

2 sheets Nori

1 tbsp Rice vinegar

0.25 tsp Sea salt

1 tbsp Coconut aminos

1 tsp Wasabi paste

1 tsp Pickled ginger

PREPARATION

• 1

  In a small bowl, fold the rice vinegar and sea salt into the warm cooked sushi rice until well combined and slightly sticky.

• 2

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

• 3

  Place one sheet of nori on a bamboo rolling mat and spread half of the rice evenly across the bottom two-thirds of the sheet.

• 4

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

• 5

  Lift the edge of the mat and roll the nori tightly over the filling, using a dab of water to seal the edge of the roll.

• 6

  Repeat with the second nori sheet and remaining ingredients, then use a sharp, wet knife to slice each roll into six even pieces.

• 7

  Serve the fresh rolls immediately with coconut aminos, wasabi paste, and pickled ginger on the side.