NUTRITION

SERVINGS

INGREDIENTS

8 oz Sashimi-grade ahi tuna

0.5 cup Cooked sushi rice

0.13 whole Avocado

0.5 tbsp Avocado oil mayonnaise

1 tsp Sriracha

0.5 cup Cucumber

2 sheets Nori

1 tsp Rice vinegar

0.25 tsp Sea salt

1 tsp Coconut aminos

PREPARATION

• 1

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

• 2

  Combine the tuna with avocado oil mayonnaise and sriracha, stirring gently until the fish is evenly coated.

• 3

  Season the cooked sushi rice with rice vinegar and sea salt, using a folding motion to incorporate without mashing the grains.

• 4

  Lay a nori sheet on a bamboo rolling mat and spread half of the seasoned rice in a thin, even layer.

• 5

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

• 6

  Roll the mat away from you firmly to create a tight cylinder, sealing the edge with a drop of water.

• 7

  Slice the roll into eight uniform pieces using a sharp, dampened knife and serve immediately with coconut aminos.