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1 teaspoon safflower oil
4 pieces (4 ounces each) sustainable sushi-grade tuna (preferably pole/troll yellowfin or albacore; about 1 inch thick)
2 sheets nori
3 tablespoons fresh lemon juice (from 1 1/2 lemons)
3 tablespoons reduced-sodium soy sauce
1 1/2 teaspoons Sriracha (Asian chili sauce)
1 avocado
2 2/3 cups warm cooked short-grain brown rice (from about 1 1/4 cups uncooked)
6 ounces English cucumber, halved and thinly sliced on the bias into half-moons (2 cups)
1/4 cup cilantro sprigs
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1st Keep
 julierubi
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