Ingredients
Scale
- 1 cup cooked sushi rice
- 1 medium cucumber, thinly sliced
- 1 ripe avocado, diced
- 4 radishes, thinly sliced
- 1 cup seaweed salad
- 2 tbsp low-sodium soy sauce or tamari
- 1 tsp sesame oil
- 1 tbsp toasted sesame seeds
Instructions
- Rinse sushi rice under cold water until the water runs clear. Cook according to package instructions until fluffy yet slightly sticky.
- While the rice cooks, slice cucumber and radishes, and dice avocado.
- In a small bowl, whisk together soy sauce and sesame oil. Add rice vinegar for extra zing if desired.
- Once the rice is ready, layer it in bowls followed by cucumber, avocado, radishes, and seaweed salad.
- Drizzle the sauce over the top and sprinkle with toasted sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: No cooking involved
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg