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There are lots of fresh flavors and bright colors in these Spicy Ahi Tuna Cucumber Avocado Appetizers. The spicy tuna goes well with the creamy avocado, and the crunchy cucumber gives it a nice crunch. These appetizers look great and taste great because they are topped with sesame seeds and green onions. To make them taste even better, serve them with pickled ginger.

Ingredients: 200g sushi-grade ahi tuna. 2 small cucumbers, thinly sliced lengthwise. 1 ripe avocado, thinly sliced. Pickled ginger, for serving. 2 tbsp soy sauce. 1 tbsp sesame oil. 1 tsp sriracha sauce. 1 tsp rice vinegar. 1 tsp sesame seeds, for garnish. 1 green onion, thinly sliced, for garnish.

Instructions: In a bowl, mix soy sauce, sesame oil, sriracha sauce, and rice vinegar to make the spicy tuna marinade. Dice the ahi tuna into small cubes and toss in the marinade. Let it sit for 10 minutes. Take cucumber slices and pat them dry with a paper towel to remove excess moisture. Place a slice of avocado on each cucumber slice. Top the avocado with marinated spicy tuna cubes. Garnish with sesame seeds and green onions. Serve with pickled ginger on the side.

Prep Time: 20 minutes

Cook Time: 0 minutes

With crunchy vegetables and creamy avocado wrapped in seasoned sushi rice, this vegan sushi recipe has a great mix of tastes and textures. The homemade pickled ginger gives the sushi a tangy kick that goes well with it.

Ingredients: 2 cups sushi rice. 4 nori seaweed sheets. 1 cucumber, julienned. 1 carrot, julienned. 1 avocado, sliced. 1/4 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. 1 cup water. 1/2 cup white vinegar. 1 tablespoon sugar. 1 tablespoon salt. 1 tablespoon fresh ginger, thinly sliced.

Instructions: Cook sushi rice according to package instructions. In a small saucepan, heat rice vinegar, sugar, salt, and water until sugar and salt dissolve. Let it cool. Spread cooked rice onto nori sheets, leaving a small border at the top. Arrange cucumber, carrot, and avocado along the center of the rice. Roll tightly, sealing the edge with water. Slice the rolls into bite-sized pieces. For pickled ginger, thinly slice fresh ginger and place in a jar. In a saucepan, combine white vinegar, sugar, and salt. Bring to a boil and pour over ginger slices. Let the pickled ginger cool before sealing the jar. Serve sushi with pickled ginger and soy sauce.

Prep Time: 30 minutes

Cook Time: 20 minutes