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Deconstructed Sushi Bowls
SERVES 4. HANDS-ON TIME: 30 MINUTES. TOTAL TIME: 30 MINUTES.
We’ve unbundled your favorite sushi and included all the savory flavors
in this sushi-style bowl. Instead of rice, though, we’ve used cucumber noodles
for a fresh, crunchy twist combined with tuna, avocado and a gingery sauce.DRESSING
2 tbsp avocado oil
2 green onions,
white and light
green parts, thinly
sliced
1 tbsp peeled and
minced ginger
1 clove garlic, minced
¼ cup coconut aminos
1 tsp lime zest + 2 tbsp
fresh lime juice
1 tbsp avocado oil
mayonnaise
1 tbsp toasted sesame oil
¼ tsp ground
cayenne pepper
¼ tsp each sea salt
and ground
black pepper
BOWLS
1 tbsp avocado oil
12 oz sushi-grade tuna
2 large English
cucumbers,
trimmed and
peeled
2 avocados, peeled,
pitted and sliced
1 carrot, grated
1 pkg (0.2 oz) seaweed
snacks, torn
into pieces
(TRY: SeaSnax
Organic Seaweed
Sheets)
4 tsp toasted sesame
seeds, optional- Make dressing: In a
small unheated skillet,
combine avocado oil, green
onions, ginger and garlic.
Place over low heat and
cook until mixture sizzles.
Let cook for 1 minute, then
transfer to a small food
processor. Add remaining
dressing ingredients and
blend until smooth. - Prepare bowls: In a cast
iron skillet on medium-
high, heat oil. Sear tuna for
4 minutes, turning to sear
all sides including edges.
Transfer to a cutting board
and slice thinly. - Using a spiral maker,
working one at a time,
secure cucumber and turn
crank to create noodles,
following manufacturer’s
directions. Place between
clean kitchen towels and
press to remove excess
water. Divide noodles
among bowls. Drizzle each
with 1 tbsp dressing. Divide
avocado, carrot, seaweed
and tuna among bowls.
Drizzle with remaining
dressing. Sprinkle with
sesame seeds (if using).
PER SERVING (1⁄4 of recipe):
Calories: 449, Total Fat: 33 g, Sat.
Fat: 4 g, Monounsaturated Fat: 20 g,
Polyunsaturated Fat: 7 g, Carbs: 18 g,
Fiber: 8 g, Sugars: 7 g, Protein: 24 g,
Sodium: 483 mg, Cholesterol: 34 mgP Q GF 30 W