Lindsay Cotter’s Tuna Sushi Bowl

deconstructed-avocado-spicy-tuna-salad-sushi-bowls

Serving Size: 2

Prep Time: 10 minutes

Submitted by: Cotter Crunch

INGREDIENTS

For the TUNA SALAD

  • 5 oz canned wild caught Safe Catch canned tuna
  • 1/2 ripe avocado (half in salad half sliced)
  • 1/4 cup chopped red onion
  • 1/4 tsp minced garlic
  • 1/4 tsp sea salt and black pepper
  • 1-2 tsp gluten free chili sauce
  • 2 tbsp paleo mayo or greek yogurt (to make extra creamy, but it’s optional}
  • 1 tsp rice vinegar or balsamic vinegar

For the SUSHI BOWL SALAD

  • 1 cup shredded cabbage (green)
  • 1/2 cucumber (spiralized or julienned)
  • 1/2 avocado sliced
  • a few slices of red onion optional
  • 3/4 cup cooked white rice (or cauliflower rice for paleo option)
  • Black Sesame seeds
  • Seaweed chips to act as the croutons optional

For the OPTIONAL Salad DRESSING

  • 1 tbsp sesame oil
  • 1 tbsp tamari
  • Chili sauce

INSTRUCTIONS