INGREDIENTS
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½ lb Raw, sushi-grade tuna of choice, diced (I used Yellowfin)
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1 Tbsp Green onion, diced
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¼ Cup Plain, non-fat Greek yogurt
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1 – 1½ tsps Sriracha sauce, to taste.
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¼ tsp Garlic powder
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Salt, to taste
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1 Small cucumber
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1 Sliced nori (seaweed) sheet, for garnish
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