Tuna Seaweed Sushi Rolls

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tuna Seaweed Sushi Rolls

YOUR SOLIN GENERATED RECIPE

Tuna Seaweed Sushi Rolls

Flaky canned tuna tossed in a creamy Greek yogurt dressing and rolled with crisp vegetables into savory seaweed sheets for a refreshing crunch.

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NUTRITION

426kcal
Protein
44.5g
Fat
9.3g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

6 oz canned tuna

0.25 cup plain Greek yogurt

1 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

2 sheets nori seaweed

0.5 cup cooked white rice

0.25 whole avocado

0.5 cup cucumber matchsticks

0.25 cup shredded carrots

1 tbsp coconut aminos

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PREPARATION

  • 1

    Drain the canned tuna thoroughly to remove excess liquid and place it in a medium mixing bowl.

  • 2

    Combine the tuna with the Greek yogurt, Dijon mustard, sea salt, and black pepper, stirring until the mixture is creamy and well-incorporated.

  • 3

    Lay one nori seaweed sheet flat on a bamboo rolling mat or a clean cutting board with the rough side facing up.

  • 4

    Gently spread half of the cooked white rice over the bottom two-thirds of the nori sheet, leaving the top edge clear.

  • 5

    Place half of the tuna mixture in a horizontal line across the center of the rice, then layer on half of the avocado slices, cucumber matchsticks, and shredded carrots.

  • 6

    Starting from the bottom, tightly roll the nori over the filling, using a small amount of water to dampen the top edge of the seaweed to seal the roll.

  • 7

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

  • 8

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

Tuna Seaweed Sushi Rolls

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tuna Seaweed Sushi Rolls

YOUR SOLIN GENERATED RECIPE

Tuna Seaweed Sushi Rolls

Flaky canned tuna tossed in a creamy Greek yogurt dressing and rolled with crisp vegetables into savory seaweed sheets for a refreshing crunch.

NUTRITION

426kcal
Protein
44.5g
Fat
9.3g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

6 oz canned tuna

0.25 cup plain Greek yogurt

1 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

2 sheets nori seaweed

0.5 cup cooked white rice

0.25 whole avocado

0.5 cup cucumber matchsticks

0.25 cup shredded carrots

1 tbsp coconut aminos

PREPARATION

  • 1

    Drain the canned tuna thoroughly to remove excess liquid and place it in a medium mixing bowl.

  • 2

    Combine the tuna with the Greek yogurt, Dijon mustard, sea salt, and black pepper, stirring until the mixture is creamy and well-incorporated.

  • 3

    Lay one nori seaweed sheet flat on a bamboo rolling mat or a clean cutting board with the rough side facing up.

  • 4

    Gently spread half of the cooked white rice over the bottom two-thirds of the nori sheet, leaving the top edge clear.

  • 5

    Place half of the tuna mixture in a horizontal line across the center of the rice, then layer on half of the avocado slices, cucumber matchsticks, and shredded carrots.

  • 6

    Starting from the bottom, tightly roll the nori over the filling, using a small amount of water to dampen the top edge of the seaweed to seal the roll.

  • 7

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

  • 8

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