OMG YUMMMM. At first I was grumbling about buying $16 sushi grade tuna at Whole Foods. (I mean, let’s be real. I’m still a bit bitter about that price tag.) Besides buying the tuna and green onions this week, I generally have the remaining produce in my fridge as staples and all the pantry items on hand. Really, this Tuna Sushi Bowl is about $8-9 per bowl with staples aside and a healthy alternative to sushi take-out. While seemingly healthy, sushi can be packed with sodium and added unknowns. Cough, spicy mayo and rice, I’m looking at you. Apparently you can eat a serving a rice per roll?!? The tuna is packed with protein and extremely low in fat. I purposefully cooked extra quinoa when making Crispy Coconut Tofu Bowls just for these bowls. I grabbed everything you’d see in a sushi roll: cucumbers, carrots, avocado, ginger, a spicy “mayo” and wasabi. Packed in a bowl, you won’t even notice it’s not a true sushi roll. AND! Added bonus — these bowls were also really fun to make!
Ingredients (serves 2).
- 6 oz sushi grade tuna (or salmon!) like Sushi At Home, thinly sliced
- 1 c quinoa, cooked
- 1 mini cucumber, thinly sliced
- 1/2 c match stick carrots
- 1/2 avocado, sliced
- 2 T pickled ginger
- 1 green onion, diced
- 4 t reduced sodium soy sauce
- Spicy “mayo” (see directions below)
- Sesame seeds to garnish
** If using frozen sushi grade fish, be sure to follow the package thaw directions! **
- Between two bowls, divide cooked quinoa.
- Top with carrots, cucumber, avocado, ginger and tuna.
- Sprinkle with chopped green onions — about 1 T per bowl.
- Drizzle with 2 t soy sauce per bowl and sriracha “mayo” (see following for directions).
- In a small bowl, mix 1-2 T of nonfat plain Greek yogurt with sriracha to taste. Whisk together adding water as needed to thin. Divide between two bowls and pour over veggies and fish.
- Add wasabi directly to bowl or keep on the side to add to individual bites.
- Garnish with sesame seeds.
Adapted from Tone It Up‘s “Sushi Bowls” from their Bikini Series Week 2 Nutrition Plan & inspired by Pinch of Yum‘s “Dynamite Plant Power Sushi Bowls.”