Post modern deconstructed sushi salad

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Sheesh it’s hot out there. No way I’m going anywhere near a stove!?

Another summery dish and a riff on sushi. This sushi salad is without rice (I’m still on the grain-free train), but if you’re still loving rice, feel free to add some leftover rice to the mix. My meal tonight with tuna, sweet potato and avo provided a good serve of protein, carbs and fat!

Deconstructed Sushi Salad

Serves One

Ingredients

  • tuna, 185 gram tin
  • sweet potato, quarter, diced (and cooked)
  • cucumber, half, diced
  • lettuce
  • zucchini, half, diced
  • carrot, half diced
  • nori paper, 2 sheets torn into small pieces
  • avocado, half
  • ginger, 20 gram thinly diced
  • alfalfa sprouts, handful
  • Dressing – few drops of sesame oil, 2-3 tablespoons rice wine vinegar, 1 tablespoon olive oil

Directions

  1. Put everything in a bowl
  2. Toss
  3. Eat

Add other stuff

  • Any other protein; smoked salmon/trout, canned salmon, leftover chicken, prawns, egg
  • Vegies – add anything salady
  • Rice – bulk it up further with leftover rice
  • Wasabi in the dressing- I need to replace the wasabi in my pantry! Wasabi really sets it off
  • Soy sauce – grain-free means no soy, but I’ve made this before with soy sauce in the dressing. The combination of nori, ginger, soy and rice wine vinegar give that truly sushi-esque taste. Another alternative could be coconut aminos (grain-free), I’ve never tasted it but I understand it’s like soy

What’s your favourite meal on a scorching hot night?

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