NUTRITION

SERVINGS

INGREDIENTS

4 oz Sushi-grade ahi tuna

3 oz Cooked shrimp

0.5 cup Cooked sushi rice

1 tbsp Rice vinegar

2 sheets Nori

0.25 whole Avocado

0.5 cup Cucumber

0.25 cup Carrots

1 tbsp Coconut aminos

0.25 tsp Wasabi paste

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, gently fold the rice vinegar and sea salt into the warm cooked sushi rice, then set aside to cool to room temperature.

• 2

  Slice the sushi-grade ahi tuna into long, thin strips and ensure the cooked shrimp are peeled, deveined, and tails removed.

• 3

  Julienne the cucumber into thin matchsticks, shred the carrots, and thinly slice the avocado.

• 4

  Place one sheet of nori on a bamboo rolling mat and spread half of the seasoned rice in a thin, even layer, leaving one inch of the top edge clear.

• 5

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

• 6

  Using the mat, roll the nori tightly from the bottom upward, moistening the top edge with a drop of water to seal the roll.

• 7

  Repeat the process for the second roll, then use a very sharp, wet knife to slice each roll into six to eight even pieces.

• 8

  Serve the fresh rolls immediately with coconut aminos for dipping and a small dollop of wasabi paste for heat.