Nut-Free Sashimi Bowl
Dive into the fresh and vibrant flavors of this Nut-Free Sashimi Bowl, a sushi-inspired dish that’s both wholesome and allergy-friendly. Featuring delicate slices of sushi-grade tuna and salmon atop fluffy, perfectly seasoned short-grain sushi rice, this bowl is further elevated with an array of colorful toppings like creamy avocado, crisp cucumber, julienned carrots, and steamed edamame. A zesty yet mild soy-lime dressing ties everything together, while a sprinkle of black sesame seeds and sliced green onions adds the finishing touch. Ideal for a quick yet stunning lunch or dinner, this gluten-free and nut-free recipe comes together in just 40 minutes, making it as convenient as it is delicious. Perfect for sashimi lovers and anyone seeking a healthy, restaurant-quality meal at home!
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Recipe Information
Ingredients
- 250 grams Sushi-grade tuna
- 250 grams Sushi-grade salmon
- 240 grams Short-grain sushi rice
- 360 milliliters Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 1 medium, julienned Cucumber
- 1 large, diced Avocado
- 1 medium, julienned Carrot
- 120 grams, shelled Edamame
- 2 tablespoons Soy sauce
- 1 tablespoon Lime juice
- 1 teaspoon Sriracha sauce
- 1 teaspoon Sesame oil
- 2 stalks, finely sliced Green onions
- 1 tablespoon Black sesame seeds
Instructions
Rinse the sushi rice under cold water in a fine mesh sieve until the water runs clear. This removes excess starch that could make the rice sticky.
In a medium saucepan, combine the rice and 360ml of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes until the water is fully absorbed.
While the rice is cooking, in a small saucepan over low heat, dissolve the sugar and salt in the rice vinegar. Once dissolved, remove from heat and let it cool.
Transfer the cooked rice to a large mixing bowl. Gradually add the seasoned vinegar while gently folding with a wooden spoon, ensuring even coverage. Let the rice cool to room temperature.
Prepare your toppings by slicing the tuna and salmon into thin sashimi-style cuts. Julienned cucumber and carrot, diced avocado, and prepare the edamame by steaming or boiling for about 5 minutes.
In a small bowl, mix together the soy sauce, lime juice, sriracha, and sesame oil for the dressing.
To assemble the sashimi bowls, divide the cooled sushi rice among four serving bowls.
Arrange equal portions of tuna, salmon, cucumber, avocado, carrot, and edamame over the rice.
Drizzle the dressing evenly over each bowl.
Garnish each bowl with sliced green onions and black sesame seeds.
Serve immediately and enjoy your nut-free sashimi bowl!
Nutrition Facts
Calories |
1910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.7 g | 118% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 2918 mg | 127% | |
| Total Carbohydrate | 131.0 g | 48% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 24.5 g | ||
| Protein | 141.5 g | 283% | |
| Vitamin D | 37.1 mcg | 186% | |
| Calcium | 352 mg | 27% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 4240 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
