Rice-less Sushi Roll | 2020 Lifestyles

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Rice-less Sushi Roll (Stage 2)

INGREDIENTS:

- 1lb ahi tuna, sashimi grade
- 2 avocado, sliced lengthwise into strips
- 2 cucumber, sliced lengthwise into strips
- 1 carrot, sliced lengthwise into strips
- 1 Tbsp. reduced sodium soy sauce
- ½ tsp sesame seed oil
- 6 soy wrappers (such as Yamamotoyama Sushi Party brand)
- Garnish: micro greens, teriyaki sauce (such as Sky Valley brand)

1. Prep: Slice tuna, avocado, cucumber and carrot into lengthwise strips. *see tip

2. In a separate bowl mix soy sauce and sesame oil. Set aside

3. Assemble: Place soy paper on clean service. With about 1/4 of the avocado, form a single layer of slices on the wrapper. Leave a naked 1-inch strip on the side closest to you.

4. Place a strip of tuna on the bare sheet of the wrapper closest to you.

5. Next, place a parallel strip of carrot next to the tuna and add a few matchsticks of cucumber on top of the carrot.

6. Just before rolling, lightly drizzle soy mixture over ingredients.

7. Roll, starting with the end closest to you.

8. Before serving, cut each roll into 8 segments. Garnish with micro greens and teriyaki sauce

* Tips:
- Cucumber: Peel, cut in half lengthwise and remove the seeds with a spoon, then cut into matchsticks.
- Carrot: Cut in half, peel, then cut a slice into matchsticks.
- Ahi: Purchase sashimi from the grab-n-go section of your grocer if you need to save time prepping the fish

Prep Time 00:20; Cook Time 00:00; Total Time 00:40; Calories 270; Carbohydrates 11g; Fat 13.5g; Fiber 5g; Protein 27g; Saturated Fat 1.6g; Serving Size 6 rolls; Sodium 200mg; Sugar 3g; Recipe Yield 6 rolls

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