Tuna Sushi Bowl with Avocado Wasabi Dressing

• Gluten free

• Seafood

  • 6 oz Tuna, Raw sushi-grade

• Produce

  • 1 California avocado
  • 1 Carrot
  • 1 Cucumber
  • 1 Green onion
  • 1/2 Lime, Juice of
  • 2 tbsp Pickled ginger, prepared
  • 1 tbsp Pickled ginger
  • 4 Radishes
  • 2 sheets Seaweed, Dried

• Condiments

  • 1/2 tbsp Wasabi paste

• Pasta & Grains

  • 1 cup White rice, cooked

• Baking & Spices

  • 1 Sesame seeds

• Oils & Vinegars

  • 1 tbsp Rice wine vinegar
  • 1 tsp Sesame oil

• Liquids

  • 1 Water to, thin

Found on runningtothekitchen.com

Description

Ingredients

• 6 ounces raw sushi grade tuna, chopped into small pieces
• 4 radishes, thinly sliced
• 1 cucumber, thinly shaved
• 1 carrot, chopped into 3 inch sections then thinly sliced
• 1 green onion, chopped
• 1/2 California avocado, sliced
• 2 sheets dried seaweed, cut into thin strips
• 2 tablespoons prepared pickled ginger
• sesame seeds for garnish
• 1 cup cooked white rice
• 1/2 California avocado
• 1 tablespoon pickled ginger
• 1 tablespoon rice wine vinegar
• 1/2 tablespoon wasabi paste
• 1 teaspoon sesame oil
• juice of 1/2 a lime
• water to thin

Directions

• Place the rice in the bottom of a bowl.
• Arrange the remaining ingredients for the sushi bowl on top of the rice.
• Combine all the ingredients for the dressing in a food processor. Process until smooth, scraping down the sides as necessary and adding as much water as needed to get the desired consistency.
• Drizzle the dressing on top of the sushi bowl.
• Garnish with sesame seeds and serve.