4 oz sushi gradi ahi tuna (or cooked protein of choice)
1 teaspoon chili oil or spicy sesame oil
4-6 asparagus spears
1/4 cup carrots
1/2 small avocado
1/2 cup cooked brown rice, cooled
1/2 nori sheet
sesame seeds, for garnish
for soy dipping sauce
2 tbsp low sodium soy sauce or tamari*
2 tsp rice vinegar
1 tsp honey
Cut tuna into cubes (about 1/4 inch). Place in a bowl with chili or sesame oil and refrigerate while you prepare remaining ingredients.
In a small saucepan, bring 2 cups of water to a boil. Chop asparagus into 2 inch pieces and add to boiling water. Let cook for 1 minute or until bright green, then immediately remove from heat, drain and add to an ice water bath to stop the cooking process. Set aside.
Peel cucumber, scoop out seeds, and cut into matchsticks. Cut carrots into matchsticks and thinly slice avocado.
Finely chop or crumble nori.
Whisk together soy sauce, rice vinegar and honey.
Put brown rice into the bottom of a bowl. Add tuna, asparagus, cucumber, carrots, and avocado. Sprinkle with nori and sesame seeds. Serve with soy sauce.