Low Carb Sushi Spicy Tuna Roll

I'm a Fan Too

3

FANS

Description:

My boyfriend LOVES sushi. If I don't cook, we order in and it's always sushi. We also try to eat as healthy as possible so I came up with a way to substitute the rice in a traditional sushi roll. Sure, we could just eat our fish sashimi style, but this is worth the effort to make.

Prep:

approx. 20 minutes active prep time, 1 hour inactive.

Servings:

4

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Submitted by:

Navy

Ingredients

nori sheets

cups red cabbage or green if desired, coarsely chopped

1/4

cup bread crumbs

tbsp rice wine vinegar

tbsp oil

ounces sashimi-grade tuna, finely chopped

tbsp reduced-fat mayo

tbsp sriracha

1/2

habanero, minced (optional)

tbsp chopped scallions

salt & pepper, to taste

avocado, sliced

Directions

1. Heat oil in skillet. Add cabbage and vinegar. Cook until slightly softened, about 7 minutes. Stir in bread crumbs and salt & pepper. Set aside to cool.

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2. Combine chopped tuna, scallions, sriracha, mayo, habanero, and salt & pepper inside a chilled bowl. Set aside.

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3. Place nori sheet on a sushi roller. Spread 4 tablespoons of cabbage mixture evenly, leaving 1 inch exposed at the top of the nori sheet.

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4. Line avocado across the middle of the cabbage. Line about 2 tablespoons of the tuna mixture along the avocado. Roll the nori. Repeat with remaining ingredients.

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5. Refrigerate rolls for 1 hour, covered in plastic wrap. Remove and slice into bite size pieces. Plate and serve with soy sauce, pickled ginger, and wasabi.

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