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Brown Rice with Tuna, Avocado, and Toasted Nori
Ingredients
  • 1 teaspoon safflower oil
  • 4 pieces (4 ounces each) sustainable sushi-grade tuna (preferably pole/troll yellowfin or albacore; about 1 inch thick)
  • 2 sheets nori
  • 3 tablespoons fresh lemon juice (from 1 ½ lemons)
  • 3 tablespoons reduced-sodium soy sauce
  • 1 ½ teaspoons Sriracha (Asian chili sauce)
  • 1 avocado
  • 2 ⅔ cups warm cooked short-grain brown rice (from about 1 ¼ cups uncooked)
  • 6 ounces English cucumber, halved and thinly sliced on the bias into half-moons (2 cups)
  • ¼ cup cilantro sprigs
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