NUTRITION

SERVINGS

INGREDIENTS

4 oz Salmon fillet

1 oz Canned tuna

2 sheets Seaweed

0.5 cup Cooked brown rice

0.25 whole Avocado

0.5 cup Cucumber

0.25 cup Carrots

0.5 tbsp Avocado oil mayonnaise

1 tbsp Sriracha

0.5 tsp Toasted sesame oil

1 tsp Rice vinegar

1 tbsp Coconut aminos

1 stalk Green onion

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the salmon fillet with sea salt and black pepper on both sides.

• 2

  Heat toasted sesame oil in a skillet over medium-high heat and sear the salmon for 4 minutes per side until fully cooked and flaky.

• 3

  Transfer the salmon to a bowl and flake it with a fork, then add the drained canned tuna.

• 4

  Stir in the avocado oil mayonnaise, sriracha, rice vinegar, and coconut aminos until the fish is evenly coated in the spicy sauce.

• 5

  Lay the seaweed sheets flat on a clean surface and spread 0.5 cup of warm brown rice over the bottom half of each sheet.

• 6

  Divide the spicy fish mixture between the two sheets, layering it on top of the rice.

• 7

  Add the avocado slices, cucumber strips, and shredded carrots on top of the fish.

• 8

  Garnish with sliced green onions and sesame seeds.

• 9

  Carefully roll the seaweed from the bottom up into a tight cylinder, using a drop of water on the top edge to seal the wrap.

• 10

  Slice each wrap in half with a sharp knife and serve immediately.