I love sushi, particularly avocado rolls. However, I have never gotten into the whole raw fish thing. I’ve taken too many sanitation classes in my life and after my last food safety class in culinary school, I decided that for me, raw fish was just something I was going to avoid. But that doesn’t mean I can’t still enjoy a good sushi roll!
I made these with small pieces of nori that I purchased at Trader Joe’s. But you can make these any size with any type of nori you like. (That would be the green seaweed wrap.)
These turned out even better than I could have hoped for. They make a perfect, low carb snack, and if you prefer to have these as a lunch, you can either make a bunch of little ones, or easily scale the recipe up with larger sheets of nori and more filling.
Here’s how the recipe is made:
- SUSHI ROLLS
- 10 small sheet of nori (snack size)
- 1/4 can tuna, drained and shredded a bit
- 1/2 small avocado, sliced
- 1/4 large English cucumber
- 1 tbsp. good quality mayo
- 2 tsp. coconut aminos
- Clear off a good work surface and lay out the sheets of nori.
- Have a small bowl of water nearby to dip your finger in for "gluing" the ends of the nori to the roll.
- Place 1 slice of cucumber, 1 slice of avocado and small bit of tuna towards one end of the nori.
- Moisten the other end with some water, and roll everything up like a carpet, pressing the wet end into the dry part a bit to get it to stick well. Use liberal finger dips of water to get the nori to stick well.
- To make the sauce, simply whisk the two sauce ingredients together in a bowl and serve as a dipping sauce with the sushi rolls.
Nutrition Data According To MyFitnessPal.com
(May not be totally accurate):