Quick Nori Roll with Cucumber and Avocado

Ingredients

• Seaweed Wraps, Sushi Nori

  gimME

  1 sheet or 3g

• Cucumber

  With peel, raw

  ½ cup slices or 52g

• Avocados

  Raw, All commercial varieties

  ¼ fruit or 50g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  3 oz or 85g

• Alfalfa sprouts

  Sprouted seeds, raw

  ¼ cup or 8g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

Directions

1. Thinly slice the cucumber into matchsticks, the avocado into thin wedges, and the tofu into thin strips.
2. Place a sheet of nori on a clean, dry cutting board with the shiny side down and the longest edge facing you.
3. Arrange the cucumber slices in overlapping rows on the nori, leaving a 1-inch margin of uncovered nori at the right edge. Sprinkle with sesame seeds.
4. Place the avocado, tofu, and sprouts in an even, vertical pattern, 2 inches from the left edge.
5. Rotate the cutting board a quarter turn counter-clockwise so the uncovered strip of nori is furthest from you. Roll the sheet of nori from the edge closest to you, folding it up and over the filling, then rolling it tightly away from you.
6. Before reaching the uncovered strip of nori at the end, dab the nori lightly with water to create a seal.
7. Slice into halves or thick slices using a sharp chef's knife. Serve with soy sauce for dipping.