Deconstructed Sushi Bowls

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
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Deconstructed Sushi Bowls recipe

Deconstructed Sushi Bowls

SWAP THE CUCUMBER NOODLES FOR:

  • Zucchini noodles 
  • Yellow squash noodles 
  • Daikon noodles
  • Duration
  • Prep Time
  • 4Servings

Ingredients

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

Preparation

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 medium- high, 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).

Nutrition Information

  • Serving Size: ¼ of recipe
  • Calories: 449
  • Carbohydrate Content: 18 g
  • Cholesterol Content: 34 mg
  • Fat Content: 33 g
  • Fiber Content: 8 g
  • Protein Content: 24 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 483 mg
  • Sugar Content: 7 g
  • Monounsaturated Fat Content: 20 g
  • Polyunsaturated Fat Content: 7 g