NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna

0.5 cup cooked sushi rice

0.25 cup non-fat Greek yogurt

1 tsp sriracha

0.5 tsp toasted sesame oil

0.25 whole avocado

0.5 cup cucumber

1 sheet nori

1 tbsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp tamari

PREPARATION

• 1

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

• 2

  Finely dice the sushi-grade ahi tuna into small cubes and place in a chilled mixing bowl.

• 3

  In a small bowl, whisk together the Greek yogurt, sriracha, and toasted sesame oil until smooth and creamy.

• 4

  Fold the spicy yogurt sauce into the diced tuna until well coated, then season with black pepper.

• 5

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

• 6

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

• 7

  Lay the spicy tuna mixture, cucumber, and avocado in a horizontal line across the center of the rice.

• 8

  Roll the sushi tightly using the mat, then use a sharp, damp knife to slice the roll into 8 even pieces.

• 9

  Serve the rolls immediately with tamari on the side for dipping.