NUTRITION

SERVINGS

INGREDIENTS

4 oz canned tuna

2 sheets seaweed

1 cup cooked brown rice

0.5 whole avocado

0.5 cup cucumber

0.25 cup carrots

2 tbsp avocado oil mayonnaise

1 tbsp sriracha

1 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

  Drain the canned tuna thoroughly and place it in a medium mixing bowl.

• 2

  In a small bowl, whisk together the avocado oil mayonnaise, sriracha, toasted sesame oil, rice vinegar, and coconut aminos until smooth.

• 3

  Pour the dressing over the tuna and add the sea salt and black pepper, then mix well until the tuna is fully coated.

• 4

  Lay the seaweed sheets flat on a clean cutting board or bamboo rolling mat.

• 5

  Spread 0.5 cup of warm cooked brown rice evenly over the bottom two-thirds of each seaweed sheet, leaving the top edge clear.

• 6

  Divide the spicy tuna mixture between the two sheets, layering it across the center of the rice.

• 7

  Top the tuna with avocado slices, julienned cucumber, and shredded carrots.

• 8

  Sprinkle with sliced green onions and sesame seeds.

• 9

  Carefully roll the seaweed from the bottom up into a tight cylinder, lightly wetting the top edge with water to seal the wrap.

• 10

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