Quick Nori Roll with Cucumber and Avocado

Ingredients

• Seaweed

  Laver, raw

  2 sheets or 5g

• Cucumber

  With peel, raw

  1 cup slices or 104g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Tofu

  Silken, firm, Mori-nu, soy

  4 slice or 336g

• Alfalfa sprouts

  Sprouted seeds, raw

  ½ cup or 17g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Sesame seeds

  Seeds, whole, roasted and toasted

  2 tsp or 10g

Directions

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

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