Loaded Sushi Bowls with Ginger Wasabi Dressing
Ingredients
Ginger Wasabi Dressing
-
¼
cup
coconut aminos
-
1
Tbsp
rice vinegar (no sugar added)
-
2
tsp
fresh minced ginger
-
1
small clove
garlic (minced)
-
1
tsp
wasabi paste
Sushi Bowls
-
3
cups
cooked sushi rice
-
6
large
raw shrimp
-
4
oz
raw sashimi-grade tuna
-
4
oz
raw sashimi-grade salmon
-
4
oz
salmon roe
-
½
medium
cucumber (thinly sliced)
-
½
cup
seaweed salad or rehydrated wakame
-
1
medium
avocado (thinly sliced)
-
2
Tbsp
shredded pickled ginger
-
2
green onions
thinly sliced
Instructions
- Blend all dressing ingredients using an immersion blender until smooth and chill in the refrigerator.
- Cool the cooked rice at room temperature while preparing the other ingredients.
- Boil water and skewer the shrimp, then poach them for 3 minutes before plunging them into ice water to stop cooking.
- Prepare the tuna and salmon by slicing them to your desired thickness.
- Assemble the bowls by adding rice to each bowl, sprinkling with green onions, and drizzling with dressing.
- Arrange the toppings decoratively and serve immediately with extra dressing.
Nutrition Facts (estimated)
Servings
2
Calories
500
Total fat
20g
Total carbohydrates
40g
Total protein
30g
Sodium
800mg
Cholesterol
100mg
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