Description
Cucumber Sushi Bowls are a fresh and healthy twist on traditional sushi, packed with high-protein ingredients and vibrant flavors.
Ingredients
Scale
- 2 large cucumbers
- 1 cup cooked quinoa
- 1 cup cooked shrimp or tofu
- 1 avocado, sliced
- 1/2 cup shredded carrots
- 1/2 cup edamame, shelled
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- Sesame seeds for garnish
Instructions
- Slice the cucumbers in half lengthwise and scoop out the seeds to create a hollow center.
- In a bowl, mix the cooked quinoa, shrimp or tofu, shredded carrots, and edamame.
- Drizzle the mixture with soy sauce, sesame oil, and rice vinegar, and toss to combine.
- Fill each cucumber half with the quinoa mixture.
- Top with avocado slices and sprinkle with sesame seeds.
- Serve immediately and enjoy your fresh Cucumber Sushi Bowls!
Notes
- For a vegan option, use tofu instead of shrimp.
- Feel free to add other vegetables like bell peppers or radishes.
- These bowls can be prepared in advance and stored in the refrigerator for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 100mg