'Rice Less' Tuna & Avocado Sushi!

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Nutritional info - serves one.

Calories: 194   Fats: 10g   Protein: 22g   Net Carbs (carbohydrates minus dietary fibre): 3g   Dietary Fibre: 4g   Total Carbs: 7g    Sugar: 1g   

Rice less sushi! Having never made real sushi before these were surprisingly really easy to make, taking no longer than 5 minutes to put together. Having one of these tuna rolls for lunch or a snack is the ultimate healthy choice; they’re packed full of protein, good fats and contain very little carbohydrates. I’ve been having fun over the last week experimenting with a few different rice less sushi versions; grilled chicken & sweet potato, baked fish & broccoli, and even garlic prawns and spinach, basically if it’s looked ‘wrap-able’, I’ve wrapped it! 

1 can (75g drained weight) - tuna in spring water, drained very well.
1 – Obento yaki nori sheet (seaweed sheet for sushi, available in the Asian section of your supermarket)
½ cup – cucumber, sliced, or cut into matchsticks
60g - avocado

Lay out one seaweed sheet (shiny side down) on a clean cutting board or bench. Dampen some paper towel with water and lightly rub it over the sheet – this will make the sheets soft and easy to roll.

Spread the avocado onto the sheet, leaving a 3cm border on the opposite side to you. Layer the ingredients.

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Lightly dab the bare border with paper towel – this will help the roll stick together. Gently, with your fingers focusing on the outside edges and your thumbs together in the middle, roll the sushi away from you towards the center, rolling the mixture over and tightly fastening it.

 Enjoy as a roll or slice into pieces, i found using a serrated knife and dipping it into water between each slice was the easiest way to cut cleanly through the seaweed.