4 ounces salmon sashimi, cut into slices1 teaspoon sriracha chili sauce1 teaspoon low -
sodium soy sauce1 / 4 of an avocado, thinly sliced1 / 3 cup cooked quinoa1 / 2 teaspoon Furikake seasoningGreen onion slices, julienne cucumber and carrot, and seaweed snack sheets for garnish
1 cup sushi rice, rinsed well8 teaspoons rice vinegar, divided1 tablespoon sugar1 ounce 1 / 3 - less - fat cream cheese, softened1 teaspoon kosher salt, dividedCooking spray2 tablespoons lower -
sodium soy sauce1 teaspoon dark sesame oil1 / 4 teaspoon crushed red pepper1 / 2 cup cubed seeded peeled cucumber1 pound raw sushi - grade ahi tuna, cut into 1 / 2 - inch cubes2 green onions, thinly sliced1 large diced peeled avocado1 / 2 tablespoon black sesame seeds, lightly toasted