NUTRITION

SERVINGS

INGREDIENTS

8 oz Sushi-grade ahi tuna

0.25 cup Cooked sushi rice

1 sheet Nori

0.13 whole Avocado

0.5 tbsp Avocado oil mayonnaise

1 tsp Sriracha

0.25 cup Cucumber

1 tsp Rice vinegar

1 tsp Toasted sesame seeds

1 tsp Coconut aminos

0.25 tsp Sea salt

1 stalk Green onion

PREPARATION

• 1

  Dice the chilled ahi tuna into small cubes and combine in a bowl with avocado oil mayo and sriracha.

• 2

  Fold the rice vinegar and sea salt into the cooked sushi rice while it is still slightly warm to ensure even seasoning.

• 3

  Lay the nori sheet on a bamboo mat and press the rice down in an even layer with damp fingers, leaving a small gap at the top.

• 4

  Arrange the spicy tuna, cucumber matchsticks, and avocado slices in a horizontal line across the center of the rice.

• 5

  Lift the edge of the mat to roll the nori over the filling, pressing firmly to create a tight, uniform cylinder.

• 6

  Slice the roll into eight bite-sized rounds and top with sliced green onions, sesame seeds, and a side of coconut aminos.