Avocado pomegranate tuna rolls

Yields 2 rolls, 12-16 pieces

24 in x 7 in sheets nori
2 cups sushi rice
2 teaspoons sesame seeds
1/3 pound tuna steak
½ cup pomegranate juice
1 avocado
1 cup cream cheese
4-6 cucumber sticks, cut slightly smaller than French fry-sized

Cut tuna into strips about 1/4 inch wide. Place in a bowl and toss with pomegranate juice. Set aside for at least an hour.

Put avocado flesh and cream cheese in a food processor and mix together.
To assemble rolls, place nori horizontally on work surface rough side up, and cover entire surface of nori with a thin even layer of sushi rice. Flip nori over. Place about half of the marinated tuna horizontally in the middle of the nori, making sure that pieces extend to both edges of the nori. Then top with cucumber sticks and avocado-cream cheese mix.

Roll them inside out (so that rice is on outside). Repeat steps for a second roll. Coat them with sesame seeds. Cut each roll into 6-8 pieces. Serve with sauces (we used unagi, soy, and cucumber dill).