Japanese · Lunch
Raw Tuna Salad Bowl (Low-Chol)
Sashimi-grade tuna cubes are tossed raw with soy sauce, sesame oil, and scallion, then piled over shredded napa cabbage and cucumber ribbons. Avocado, pickled ginger, and toasted sesame seeds finish the bowl, with rice vinegar and chili adding brightness and no egg-based mayonnaise.
$8
18 minsPrep
0 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
329Calories
35.9gProtein
15.2gFat
15.4gCarbs
4.4gSugar
5.9gFiber
1152mgSodium
62mgChol
2.9gSat Fat
980mgPotassium
95mgCalcium
2.4mgIron
6.8mcgVitamin B12
22mgVitamin C
low-cholesterol
gluten-free-adaptable
protein-rich
low-carb
low-calorie
high-fiber
low-chol
Instructions
1
Prep
Cut the tuna into 3/4-inch cubes on a clean board and set aside in a small bowl in the refrigerator while prepping the vegetables.
2
Toss
In the bowl with the tuna, add the soy sauce, sesame oil, scallion, and rice vinegar; fold gently until every cube is coated.
3
Chill
Cover the bowl and rest in the refrigerator for 10 minutes so the tuna absorbs the soy-sesame marinade.
4
Build
Spread the napa cabbage and cucumber across the serving bowl base, arrange avocado around the edge, spoon marinated tuna into center, top with pickled ginger, sesame seeds, salt, and gochugaru if using; serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g sashimi-grade tuna
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 22 scallion
- 2 tsp2 tsp rice vinegar
- 2 cup140g napa cabbage
- 2/3 cup80g cucumber
- 11 avocado
- 2 tbsp30g pickled ginger
- 2 tsp2 tsp toasted sesame seeds
- 1 tsp1 tsp gochugaru or fresh chili (optional)
- 2 pinch2 pinch salt
