NUTRITION

SERVINGS

INGREDIENTS

2 oz Raw Ahi Tuna

2 oz Cooked Shrimp

0.5 cup Cooked Sushi Rice

2 sheets Nori

0.25 whole Avocado

0.5 cup Cucumber

1 tbsp Rice Vinegar

1 tbsp Coconut Aminos

0.25 tsp Sea Salt

1 tsp Sesame Seeds

PREPARATION

• 1

  Season the warm cooked sushi rice with rice vinegar and sea salt, then let it cool completely to room temperature.

• 2

  Slice the sushi-grade ahi tuna and the cooked, peeled shrimp into long, thin strips suitable for rolling.

• 3

  Julienne the cucumber into matchsticks and thinly slice the avocado.

• 4

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

• 5

  Layer half of the tuna, shrimp, avocado, and cucumber matchsticks across the center of the rice.

• 6

  Carefully roll the nori from the bottom up, using the mat to apply gentle, even pressure to create a tight, uniform cylinder.

• 7

  Repeat the process with the second nori sheet and the remaining ingredients.

• 8

  Use a very sharp, wet knife to slice each roll into 6 to 8 even pieces, wiping the blade between cuts.

• 9

  Garnish the rolls with sesame seeds and serve immediately with coconut aminos for dipping.