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

  Silken, firm, Mori-nu, soy

  2 slice or 168g

• Alfalfa sprouts

  Sprouted seeds, raw

  ¼ cup or 8g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

Directions

1. Thinly slice the cucumber into slices or 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. Starting from the left edge, 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. Arrange 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. Using both hands, start rolling 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. Just before reaching the uncovered strip of nori at the end, dip your fingertips in water and dab the nori lightly to create a seal.
7. Slice into halves or thick slices using a sharp chef's knife. Serve with soy sauce for dipping.

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