Servings: 2 person
Protein: 55g
Calories: 679
Ingredients
- 12 oz frozen sashimi tuna
- 3/4 cup frozen shelled edamame, thawed
- 1 small cucumber, diced
- 1 avocado, sliced
- 1 cup fresh arugula, chopped
- 1.5 cup cooked basmati rice
- 4 tbsp soy sauce
- 2 tsp wasabi paste
- 2 tsp rice vinegar
- 2 tsp furikake, optional
Instructions
Thaw the Tuna Sashimi
- Thaw tuna sashimi in its packaging overnight in the refrigerator. If it smells at all fishy, place the thawed tuna in a bowl and coat with olive oil. Put it back in the fridge. Allow to sit for 30 minutes before slicing.
Build the Salad
- Layer half of the basmati rice in each bowl. If using rice that is cold, microwave for about 30 seconds to bring to room temp. You don't want it to be too hot.
- Slice the sashimi into thin strips and divide between bowls. Divide and add the cucumber, edamame, sliced avocado and arugula to each bowl.
Make the Dressing
- In a small bowl, whisk together the soy sauce, wasabi paste and rice vinegar until the wasabi paste is fully combined. Divide dressing equally between the bowls. If using, sprinkle the furikake or sesame seeds over the top and serve immediately.
Nutrition
Calories: 679Cal | Carbohydrates: 55g | Protein: 55g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 65mg | Sodium: 2091mg | Potassium: 1467mg | Fiber: 11g | Sugar: 4g | Vitamin A: 4156IU | Vitamin C: 16mg | Calcium: 144mg | Iron: 6mg
Tried this recipe?Let us know how it was!