Sushi is definitely one of our FAVORITE foods. I think we could eat it every day. Going out for sushi is so fun, but it’s a difficult and expensive thing to make at home.
That’s why I came up with this sushi bowl. It’s an easy way to make a sushi-like dish at home, plus it’s low carb! Also, it’s pretty with vibrant colors and lots of healthy raw veggies!
Seared ahi tuna is the protein I chose for this dish. You could also do shrimp or tofu for a vegetarian option. Bonus: minus the fish this dish is entirely vegetarian, vegan, gluten-free, grain-free and dairy-free!
The spiralizer makes this recipe super fun. The base of the bowl is cucumber and carrot spiralized. It changes the texture and composition of the bowl when it’s spiralized vs chopped. If you don’t already have a spiralizer, I love this one! It’s so versatile. You can switch things up by using a spiralizer for all kinds of veggies! Zucchini, sweet potatoes, butternut squash, cucumber, carrots etc. I highly recommend.
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- Peel the carrots and cut off the end where it gets really skinny. Spiralize the cucumber and carrots. If you don’t have a spiralizer yet, I love this one!
- Slice the avocado.
- Prepare the bowls with a mixture of the veggies, edamame and avocado so they’re ready to top with tuna once cooked.
- Heat a pan over medium / high heat. Add olive oil or avocado oil (tip: sesame oil has a low smoking point so don’t use that to sear the tuna)
- Season the tuna on both sides with sea salt.
- Sear tuna about 3 min on each side. The middle will be pink.
- Slice the tuna into strips and add to bowls.
- Divide the dressing between the two bowls and top with sesame seeds.