Keto Tuna And Avocado Sushi
Prep your tuna 1 hour before you want to enjoy lunch so it soaks in the salty soy sauce, tart lime juice, and fresh garlic and sesame seeds. This is the star of your sushi roll, paired with creamy avocado. Instead of white rice, this sushi is rolled in crisp, cool cucumber for a refreshing crunch!
How to Make It
Step 1
To prepare the tuna, cut it into small ½-inch to 1-inch long pieces. Combine them in a ziploc bag with the soy sauce, lime juice, garlic, and sesame seeds. Spread the tuna around in the bag to get coated in the marinade. Then, roll up and seal the bag and marinate in your refrigerator for 1 hour.
Step 2
To make the sushi, use a vegetable peeler to peel away slices from a whole cucumber. Collect the amount listed of cucumber slices and lay them flat, slightly overlapping each other into a rectangle. Press a paper towel over the cucumber to soak up excess moisture.
Step 3
Lay a sheet of nori roasted seaweed over the cucumber. On one side along the ends of the cucumber slices, arrange your marinated tuna in a strip. Dice the avocado to a similar size and arrange it next to the tuna in a strip.
Step 4
Starting the end with the tuna and avocado filling, carefully roll up the cucumber into a tight sushi roll. Tuck the ends of the sushi under the roll to keep it sealed.
Step 5
Use a sharp knife to cut your sushi roll into 6 pieces.
Ingredients
- Tuna, Raw
3 ounce
- Soy Sauce
1 teaspoon
- Lime Juice, Fresh
½ teaspoon
- Garlic
½ teaspoon
- Sesame Seeds
½ teaspoon, whole pieces
- Cucumber
3 ounce
- Laver (nori), Dried
1 sheet
- Avocado
¾ ounce