TUNA STICKY RICE BOWL
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
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.