YOUR SOLIN GENERATED RECIPE
Fresh sashimi-grade tuna tossed in a creamy, fiery sauce and rolled with crisp cucumber and buttery avocado for a vibrant, satisfying meal.
INGREDIENTS
5 oz Ahi tuna
0.5 cup Cooked sushi rice
0.25 cup Nonfat plain Greek yogurt
1 tbsp Sriracha
0.25 whole Avocado
0.5 cup Cucumber
2 sheets Nori
1 tbsp Rice vinegar
0.25 tsp Sea salt
1 tsp Toasted sesame seeds
PREPARATION
Prepare the sushi rice by seasoning the cooked rice with rice vinegar and sea salt, then let it cool to room temperature.
Finely dice the sashimi-grade tuna into small cubes and place them in a chilled mixing bowl.
In a small bowl, whisk together the Greek yogurt and sriracha until smooth, then fold it into the tuna until well coated.
Slice the cucumber into thin matchsticks and the avocado into long, slender strips.
Place a sheet of nori on a bamboo rolling mat, then spread half of the rice evenly over the bottom two-thirds of the sheet.
Layer half of the spicy tuna mixture, cucumber, and avocado across the center of the rice.
Roll the sushi tightly using the mat, moistening the top edge of the nori with a bit of water to seal the roll.
Repeat with the second nori sheet and remaining ingredients, then slice each roll into eight pieces using a sharp, wet knife.
Garnish with toasted sesame seeds before serving.