Serves 4

Closer Weekly - - Relax -

1 lb. sashimi­grade tuna, cut into 1⁄2” cubes 1 shal­lot, minced 1 ⁄4 cup soy sauce 2 tbsp. un­toasted sesame oil 2 tsp. grated fresh gin­ger 1 jalapeño, seeded and minced

1 avo­cado, sliced

1⁄2 cup may­on­naise 2 tsp. Sriracha 4 large Bibb

let­tuce leaves 4 cups cooked

sushi rice

1 cup shelled

edamame 3 radishes, sliced

1 Per­sian cu­cum­ber, sliced 2 medium car­rots, thinly sliced

2 tbsp. chopped toasted macadamia nuts 1 tbsp. black sesame seeds

1. In a bowl, com­bine first 6 in­gre­di­ents. Toss to com­bine. Cover; chill 1 to 2 hrs. Just be­fore serv­ing, fold in avo­cado and sea­son.

2. In an­other bowl, whisk may­on­naise and Sriracha. Set aside.

3. Place a let­tuce leaf at bot­tom of four bowls; mound 1 cup rice on top. Pile a quar­ter of tuna-avo­cado mix­ture on one side of bowl and ar­range re­main­ing in­gre­di­ents on the other side.

PER SERV­ING: 570 cal, 19g pro­tein, 68g carbs, 8g fiber, 5g sugar, 26g fat

Make this nu­tri­tious bowl your own bysub­bing in your fa­vorite nuts and veg­gies for top­ping.

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