Nut-Free Sashimi Bowl

Dive into the vibrant flavors of the Nut-Free Sashimi Bowl, a fresh and healthy twist on a classic Japanese favorite. This nutrient-packed bowl features silky sashimi-grade tuna and salmon paired with perfectly seasoned sushi rice, crunchy julienned cucumbers and carrots, creamy diced avocado, and steamed edamame. The zingy soy-lime dressing, with a touch of sriracha and sesame oil, ties it all together, while black sesame seeds and green onion provide the perfect finishing touch. With no nuts in sight, this recipe is allergy-friendly and ready in just 40 minutes, making it an ideal option for quick, wholesome weeknight dinners or impressive lunch bowls. Serve this colorful creation as a stunning centerpiece for sushi lovers or as a light yet satisfying meal on its own!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

In a small bowl, mix together the soy sauce, lime juice, sriracha, and sesame oil for the dressing.

Step 7

To assemble the sashimi bowls, divide the cooled sushi rice among four serving bowls.

Step 8

Arrange equal portions of tuna, salmon, cucumber, avocado, carrot, and edamame over the rice.

Step 9

Drizzle the dressing evenly over each bowl.

Step 10

Garnish each bowl with sliced green onions and black sesame seeds.

Step 11

Serve immediately and enjoy your nut-free sashimi bowl!

Nutrition Facts

Serving size	1867.5 grams (1867.5g)

Amount per serving	% Daily Value*
Calories	1910

Total Fat 91.70g	118%
Saturated Fat 16.90g	85%
Polyunsaturated Fat 13.40g
Cholesterol 237mg	79%
Sodium 2918mg	127%
Total Carbohydrate 131.00g	48%
Dietary Fiber 25.00g	89%
Total Sugars 24.50g
Protein 141.50g	283%

Vitamin D 1485IU	7425%
Calcium 352mg	27%
Iron 10mg	58%
Potassium 4240mg	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.

Source of Calories

Fat: 43.1%

Protein: 29.6%

Carbs: 27.4%