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