De­con­structed Sushi Bowls

SERVES 4. HANDS-ON TIME: 30 MIN­UTES. TO­TAL TIME: 30 MIN­UTES. P Q GF W 30

Clean Eating - - RECIPES -

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

1. 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.

2. Pre­pare bowls: In a cast iron skil­let on medi­umhigh, heat oil. Sear tuna for 4 min­utes, turn­ing to sear all sides in­clud­ing edges. Trans­fer to a cut­ting board and slice thinly.

3. 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 mg

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