NUTRITION

SERVINGS

INGREDIENTS

1.5 cup cauliflower rice

1 tbsp rice vinegar

3.75 oz cooked shrimp

3.75 oz sushi-grade ahi tuna

0.25 whole avocado

0.5 cup cucumber

0.25 cup carrot

0.25 cup red bell pepper

2 sheet nori

1 tbsp tamari

0.5 tsp fresh ginger

0.5 tsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Sauté the cauliflower rice in a dry pan over medium heat for 5 minutes until tender, then let it cool completely in a bowl.

• 2

  Stir the rice vinegar and sea salt into the cooled cauliflower rice until well combined.

• 3

  Slice the ahi tuna, cucumber, and red bell pepper into thin matchsticks, and shred the carrot.

• 4

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

• 5

  Layer half of the tuna, shrimp, avocado, cucumber, carrot, and bell pepper across the center of the rice.

• 6

  Roll the nori tightly from the bottom up, using the mat to guide it, and seal the edge with a drop of water.

• 7

  Repeat with the second nori sheet and remaining ingredients.

• 8

  In a small bowl, whisk together the tamari, grated ginger, lime juice, and black pepper.

• 9

  Slice each roll into 8 pieces using a sharp, wet knife and serve immediately with the dipping sauce.