Soy-Free Sashimi Bowl
Dive into the refreshing world of Japanese-inspired cuisine with this vibrant Soy-Free Sashimi Bowl. Perfectly combining sashimi-grade tuna and salmon with creamy avocado, crisp cucumber, and sweet julienned carrots, this nutrient-packed recipe offers a delightful sushi experience without soy. Lightly seasoned with a tangy dressing of rice vinegar, sesame oil, ginger, and lime juice, this bowl layers flavors in every bite. With a base of fluffy sushi rice, strips of nori for added texture, and garnishes of black sesame seeds and radish sprouts, it’s as visually stunning as it is delicious. Ready in just 30 minutes, this no-soy sashimi bowl is an effortless yet elegant meal for sashimi lovers looking for a fresh and healthy alternative. Perfect for sushi night, gluten-free diets, or simply indulging in a wholesome, savory dish at home!
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Recipe Information
Ingredients
- 200 grams Sashimi-grade tuna
- 200 grams Sashimi-grade salmon
- 1 large Avocado
- 1 medium Cucumber
- 1 large Carrot
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 teaspoon Ginger, grated
- 1 teaspoon Sea salt
- 2 Nori sheets, sliced into strips
- 3 cups Cooked sushi rice
- 1 Lime, juiced
- 1 handful Radish sprouts for garnish
- 1 tablespoon Black sesame seeds for garnish
Instructions
Begin by preparing the fish. Slice the sashimi-grade tuna and salmon into thin, bite-sized pieces. Set aside and keep refrigerated until ready to serve.
In a small bowl, combine rice vinegar, sesame oil, grated ginger, sea salt, and lime juice. Whisk these ingredients together to make a flavorful dressing and set aside.
Prepare the vegetables. Peel the avocado, remove the pit, and slice it thinly. Peel the cucumber, remove the seeds if desired, and slice into thin rounds. Peel the carrot and julienne it into matchstick-sized pieces.
Take the cooked sushi rice and fluff it with a fork to ensure there are no clumps. If the rice is freshly cooked, let it cool to room temperature.
Divide the sushi rice evenly among four bowls as a base.
Arrange the sliced tuna and salmon neatly on top of the rice base in each bowl.
Add the avocado slices, cucumber rounds, and carrot julienne around the sashimi in each bowl, creating a visually appealing arrangement.
Douse the bowls with the prepared dressing, evenly distributing the mixture across all the bowls.
Sprinkle sliced nori strips over the bowls for added texture and flavor.
Finish by garnishing each bowl with a handful of radish sprouts and a sprinkle of black sesame seeds.
Serve immediately to enjoy the fresh flavors and vibrant colors of the soy-free sashimi bowl.
Nutrition Facts
Calories |
1991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 2672 mg | 116% | |
| Total Carbohydrate | 212.0 g | 77% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 8.5 g | ||
| Protein | 111.5 g | 223% | |
| Vitamin D | 26.3 mcg | 132% | |
| Calcium | 290 mg | 22% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3498 mg | 74% | |
*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.
