Japanese · Lunch
Raw Tuna Salad Bowl
Sashimi-grade tuna and cooked shrimp sit over a bed of edamame, avocado, cucumber and cabbage, dressed with a sesame-soy-lime sauce. Sesame seeds and nori add crunch and umami depth throughout. High in protein and fiber for a complete raw fish salad bowl.
$10
20 minsPrep
5 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
486Calories
54.3gProtein
22.4gFat
18.9gCarbs
4.2gSugar
8.6gFiber
1180mgSodium
233mgChol
4.1gSat Fat
1450mgPotassium
110mgCalcium
3.6mgIron
4.8mcgVitamin B12
14mgVitamin C
Goes well with
Japanese Lager Beer (Asahi or Sapporo)
local
Yuzu or Sudachi Soda
international
gluten-free-adaptable
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Cut the sashimi-grade tuna into 1/2-inch cubes and place in a small bowl; keep chilled. Dice the cucumber, slice the avocado, chop the cabbage, and slice the scallion. Chop the shrimp into pieces.
2
Whisk
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar and lime juice until glossy.
3
Marinate
Pour half the dressing over the tuna and shrimp; refrigerate for exactly 10 minutes.
4
Plate
Arrange cabbage, cucumber, edamame and avocado in a bowl. Top with marinated tuna and shrimp, drizzle remaining dressing, then scatter scallion, sesame seeds, nori strips and gochugaru.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g sashimi-grade tuna
- 6.4 oz180g cooked shrimp
- 2/3 cup100g cooked edamame, shelled
- 11 small avocado (150g)
- 2/3 cup80g cucumber
- 1 cup70g cabbage
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp lime juice
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 11 sheet (8g) nori
- 1/2 tsp1/2 tsp gochugaru (optional, for a light kick)
