NUTRITION

SERVINGS

INGREDIENTS

4 oz Sashimi-grade tuna

3 oz Cooked shrimp

0.5 cup Cooked sushi rice

2 sheet Nori

0.25 whole Avocado

0.25 cup Julienned cucumber

0.25 cup Julienned carrot

1 tbsp Rice vinegar

1 tbsp Coconut aminos

0.25 tsp Wasabi paste

0.25 tsp Pickled ginger

PREPARATION

• 1

  In a small bowl, gently fold the rice vinegar into the cooked sushi rice until well combined and slightly sticky.

• 2

  Slice the sashimi-grade tuna into long, thin strips and peel the cooked shrimp, removing tails if necessary.

• 3

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

• 4

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

• 5

  Lift the edge of the mat and roll the nori tightly over the filling, using a dab of water to seal the edge of the sheet.

• 6

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

• 7

  Use a sharp, damp knife to slice each roll into six even pieces and serve with coconut aminos, wasabi, and ginger.