NUTRITION

SERVINGS

INGREDIENTS

7 oz Sashimi-grade yellowfin tuna

0.5 cup Cooked sushi rice

0.5 tbsp Avocado oil mayonnaise

2 tsp Sriracha sauce

0.13 whole Avocado

0.5 cup Cucumber

2 sheets Nori

1 tsp Rice vinegar

0.25 tsp Sea salt

1 tsp Toasted sesame seeds

PREPARATION

• 1

  Prepare the sushi rice by seasoning the cooked rice with rice vinegar and sea salt, then let it cool to room temperature.

• 2

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

• 3

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

• 4

  Slice the cucumber into thin matchsticks and the avocado into thin wedges.

• 5

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

• 6

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

• 7

  Roll the sushi tightly using the mat, sealing the edge with a drop of water, and repeat for the second roll.

• 8

  Use a sharp, wet knife to slice each roll into 8 pieces and sprinkle with toasted sesame seeds before serving.