Sugar-Free Sashimi Bowl
Experience the perfect balance of freshness and flavor with this vibrant Sugar-Free Sashimi Bowl, a healthy twist on traditional Japanese cuisine. This recipe highlights the clean, delicate taste of sashimi-grade salmon and tuna, beautifully paired with seasoned sushi rice, crisp cucumber, creamy avocado, and umami-rich nori. With no added sugar, it's a guilt-free yet satisfying meal that’s ready in just 40 minutes. Finished with toasted sesame seeds, green onions, and served alongside soy sauce, pickled ginger, and a touch of wasabi, this bowl delivers authentic Japanese flavors with a modern, health-conscious touch. Perfect for a light lunch or dinner, this quick and easy sashimi bowl is a delicious way to enjoy a nourishing, low-carb meal.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 0.5 teaspoons Salt
- 100 grams Fresh salmon fillet, sashimi-grade
- 100 grams Fresh tuna fillet, sashimi-grade
- 1 medium Cucumber
- 1 medium Avocado
- 1 sheet Nori sheets
- 2 tablespoons Soy sauce
- 0.5 teaspoons Wasabi
- 1 tablespoon Sesame seeds
- 2 tablespoons Pickled ginger
- 2 stalks Green onions
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear, to remove excess starch.
Combine the washed rice and water in a saucepan. Bring to a boil over medium-high heat.
Once boiling, lower the heat to a simmer, cover, and cook for 18 minutes until the water is absorbed and the rice is tender.
While the rice is cooking, prepare the sushi rice seasoning by mixing rice vinegar and salt until dissolved.
Once the rice is cooked, transfer it to a large bowl and allow it to cool slightly. Add the vinegar mixture and gently fold it through the rice with a wooden spoon.
Cut the sashimi-grade salmon and tuna into thin slices, ensuring they are even to ensure a harmonious presentation and texture.
Slice the cucumber into thin, half-moon shapes and the avocado into thin slices.
Cut the nori sheet into thin strips using scissors or a sharp knife for garnishing.
To assemble the bowl, divide the seasoned rice between two bowls, shaping it into a mound in each bowl.
Arrange slices of salmon, tuna, cucumber, and avocado artfully around the rice.
Top the bowl with strips of nori, a sprinkle of sesame seeds, and sliced green onions.
Serve each bowl with a small dish of soy sauce and a pea-sized amount of wasabi on the side, along with pickled ginger for an authentic and refreshing taste.
Nutrition Facts
Calories |
1000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 2766 mg | 120% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 5.5 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 18.8 mcg | 94% | |
| Calcium | 158 mg | 12% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2012 mg | 43% | |
*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.
