Hi. I'm Becky, and I love to eat. 

Clean Spicy Tuna Sushi Rolls

Clean Spicy Tuna Sushi Rolls

Sushi! One of my top top top cravings when I'm eating a strict diet, and tracking every scrap of food down to the last gram. Typically, I just "give it up" until it's time to loosen the reigns in the kitchen and go out and celebrate with a few rolls and some saki. Well.... sushi has been on my mind these last couple of days, and I'm only 1 week into 13 weeks of strict tracking... so it was time to get creative, and quick! My food plan from my coach for my third meal of the day includes (only) these food: 4 oz of fish or chicken, 1 cup cucumbers, 1 tbsp clean fat, 1/2 cup white rice. So, all week, I've been eating plain chicken over rice with cucumbers and tbsp coconut oil. It's been "okay". As I've been getting my food prep done for the week, I looked at the list, and had an ah-ha moment: THOSE ARE THE EXACT INGREDIENTS I NEED FOR A SPICY TUNA ROLL!!!!!! The only substitution I had to make for my personal lunches, I had to skip the carrots and sriracha, which I've included in the list below to make the overall recipe a touch tastier - but no complaints! This week's lunches are rolled up, and ready to be devoured, and 100% "diet friendly". This recipe make 2 rolls, just right for lunch.

Clean Spicy Tuna Sushi Rolls

  • 1 carrot
  • 1 cucumber
  • 1 can light flaked tuna, drained
  • 2 tbsp 1/2 fat Hellman's mayo
  • 1 tsp sriracha (substitute for a pinch of chili powder if desired)
  • 1 cup sushi rice
  • 3 tbsp rice vinegar
  • 2 tbsp powdered stevia
  • 2 sheets of nori

In a medium pot, bring 1 cup of sushi rice, 3 tbsp rice vinegar and 2 tbsp powered stevia to a boil. Once boiling, turn down to simmer, cover and cook for 10 minutes. Remove from heat and allow to cool.

Using a vegetable peeler, create long ribbons with both the carrot and the cucumber, holding the peeler flat to the surface of the vegetable; set aside.

In a small bowl, mix together 1 can of flaked tuna, drained along with 2 tbsp 1/2 fat Hellman's mayo and either sriracha or chili powder.

On a clean and dry surface lay out 2 sheets of nori seaweed paper. Spread 1/4 cup of rice in the center of the sheet edge to edge. On the bottom half of the sheet, spread out 1/2 of the tuna mixture to the edges, overlapping the rice in the middle. Place carrots and cucumbers in the center of the sheet. Leave at least 1 inch of seaweed exposed at the top edge. Starting at the tuna edge, roll the sushi into a tight tube, sealing the edge of the nori to the roll using wet fingers. Cut into 6 pieces using a wet knife. Sprinkle with sesame seeds, and serve with soy sauce, pickled ginger and wasabi if desired. 

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