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🍽️ Tuna and Radish Sushi Bowl

461 kcal · 30 min · 4 servings

Ingredients

• 150 g sushi rice
• 0.5 bunch radishes
• 4 tbsp red wine vinegar
• salt
• 2 tsp honey
• 3 tbsp rice vinegar
• 1 tbsp yogurt (3.5% fat)
• 1 tbsp crème fraîche (30% fat)
• 1 tsp wasabi paste
• 0.5 cucumber
• 0.5 nori sheet
• 500 g tuna (sushi quality)
• 1 tsp white sesame seeds
• 0.5 tsp black sesame seeds

Instructions

1. 1. Rinse the rice thoroughly under running water in a sieve.
2. 2. Place the rice in a pot and cover it with double the amount of water.
3. 3. Let the rice cook covered on low heat for 12 to 15 minutes.
4. 4. Wash the radishes and slice them thinly.
5. 5. Mix red wine vinegar with a pinch of salt and one teaspoon of honey.
6. 6. Marinate the radish slices in the vinegar-honey mixture.
7. 7. Mix rice vinegar, the remaining honey, 50 milliliters of water, and a pinch of salt.
8. 8. Drain the cooked rice and let it drain well.
9. 9. Spread the rice out on a baking sheet or in a shallow baking dish.
10. 10. Pour the vinegar-honey mixture over the rice and mix everything well.
11. 11. Let the seasoned rice cool down.
12. 12. Mix yogurt and crème fraîche with wasabi.
13. 13. Peel the cucumber and cut it into long spaghetti-like strips using a spiralizer.
14. 14. Cut the nori sheet into thin strips about 6 centimeters long.
15. 15. Wash the tuna and pat it dry with a kitchen towel.
16. 16. Cut the tuna into 2-centimeter cubes.
17. 17. Place the cooled rice into bowls.
18. 18. Arrange the cucumber and radish slices on top of the rice.
19. 19. Distribute the tuna cubes evenly over the bowls.
20. 20. Sprinkle sesame seeds over the bowls.
21. 21. Place the nori strips on top of the bowls.
22. 22. Add a dollop of wasabi cream to each bowl.

Nutrition per serving

• kcal: 461
• Protein: 31 g · Fett/Fat: 22 g · Carbs: 34 g