Tuna and Salmon Sushi Bowl with Spicy Mayo Sauce Recipe
Experience the ultimate fusion of flavors in our Tuna and Salmon Sushi Bowl with Spicy Mayo Sauce. Fresh tuna and salmon meet fluffy sushi rice, crisp veggies, and a fiery kick of homemade spicy mayo. A tantalizing adventure for your taste buds!
Ingredients
Spicy Mayo: Yields ½ cup
- ½ cup Kewpie Japanese mayo or mayo of choice
- 2-3 tbsp Sriracha
Tuna and Salmon Sushi Bowl
- ½ lb sushi grade ahi tuna cubed ½” thick
- ½ lb sushi grade salmon cubed ½’ thick
- ½ cup high quality soy sauce or coconut aminos
- 2 tbsp sesame oil
- 2 tbsp ginger paste or grated ginger
- 2 tbsp mirin
- 1 cucumber thinly sliced
- Large avocado sliced
- 6 or more cups cooked cauliflower rice served warm
To Serve:
- Microgreens
- Seaweed
- Crispy puffed rice
- Spicy mayo
Instructions
- Make spicy mayo. Place mayo and Sriracha in a small mixing bowl and whisk to combine. Store in an airtight container in the fridge until needed. Lasts up to 1 week.
- Make marinade. Combine soy sauce, sesame oil, ginger, and mirin in a bowl and whisk to combine. Add cut tuna and salmon and gently toss to coat. Cover and marinate in the fridge for at least 60 minutes.
- Build your Buddha Bowls. Add your warm cauliflower rice and top with marinated tuna and salmon, cucumber and avocado slices, microgreens, seaweed, crispy puffed rice, and spicy mayo.
Nutrition
Calories: 470kcalCarbohydrates: 12gProtein: 25gFat: 34gSaturated Fat: 6gPolyunsaturated Fat: 18gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 64mgSodium: 1142mgPotassium: 557mgFiber: 1gSugar: 3gVitamin A: 1343IUVitamin C: 8mgCalcium: 25mgIron: 1mg
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