Japanese · Lunch
Raw Tuna Salad Bowl
Sashimi-grade tuna cubes tossed in a light sesame-soy dressing over shredded napa cabbage, cucumber and avocado, finished with scallion and sesame seeds. Rice vinegar and sesame oil replace mayonnaise, keeping the bowl bright, cold and genuinely low-calorie.
$7
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
329Calories
33.6gProtein
15.4gFat
14.8gCarbs
6.8gSugar
4.6gFiber
1015mgSodium
62mgChol
2.9gSat Fat
950mgPotassium
75mgCalcium
2.1mgIron
4.2mcgVitamin B12
22mgVitamin C
Goes well with
Japanese Lager or Light Pilsner
local
Yuzu Citrus Tea (Cold)
international
low-calorie
gluten-free-adaptable
low-carb
low-cholesterol
low-calorie
Instructions
1
Prep
Pat tuna dry and cut into 1.5cm cubes. Whisk soy sauce, sesame oil, rice vinegar, honey and ginger until glossy.
2
Marinate
Toss tuna gently in dressing and refrigerate 10 minutes until surface turns slightly opaque.
3
Build
Spread napa cabbage in a bowl, arrange cucumber and avocado slices around the edge, then spoon marinated tuna into center.
4
Plate
Scatter scallion and sesame seeds over the top and serve cold immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g sashimi-grade tuna
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp honey
- 2 cup140g napa cabbage
- 2/3 cup80g cucumber
- 11 avocado (160g)
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 1 tsp1 tsp fresh ginger
