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Wednesday Low Calorie Dinner: Cucumber and Tuna Sushi Roll Bowl Recipe

Name: Wednesday Low Calorie Dinner: Cucumber and Tuna Sushi Roll Bowl Recipe
Total time: 20 min
Yield: 350 g
Ingredients: cooked short-grain white rice 1.5 cups; cucumber 1 medium; fresh tuna (sushi grade) 6 oz; nori sheets 2 sheets; green onion 2 stalks; reduced sodium soy sauce 2 tbsp; rice vinegar 1 tbsp; toasted sesame oil 1 tsp; wasabi paste 0.5 tsp; sesame seeds 1 tsp

Deconstructed sushi in a bowl — tuna, cucumber, rice, soy sauce. A low calorie Wednesday dinner that feels playful and takes zero sushi-rolling skills.

Cook 20 min Difficulty EASY 320 kcal

#low carb #diabetic friendly #mediterranean

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Ingredients

Main ingredients

cooked short-grain white rice 1.5 cups
cucumber 1 medium
fresh tuna (sushi grade) 6 oz
nori sheets 2 sheets
green onion 2 stalks

Seasonings/Sauce

reduced sodium soy sauce 2 tbsp
rice vinegar 1 tbsp
toasted sesame oil 1 tsp
wasabi paste 0.5 tsp
sesame seeds 1 tsp

Nutrition summary

Carbohydrates 48 g 60%

Protein 20 g 25%

Fat 5 g 15%

Serving size 350g

Cooking steps

1

Slice the cucumber into thin half-moons and gently toss with 1 tablespoon rice vinegar. Let marinate while you prepare other components.
2

Cube the tuna into 1/2-inch pieces for an even bite, making sure to use a sharp knife for clean cuts.
3

In a small bowl, whisk together soy sauce, sesame oil, and wasabi paste for the sauce. Taste and adjust the wasabi for desired heat.
4

Lay cooked rice in two shallow bowls; fluff it with a fork for optimal texture and let it cool slightly to prevent wilting the toppings.
5

Arrange cucumber, tuna, and sliced green onion atop the rice, then drizzle with the prepared sauce. Tear nori into strips and scatter over the bowls, finishing with a sprinkle of sesame seeds.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The sushi-grade fresh tuna is the star ingredient here, bringing a distinct, clean flavor and a meaty texture that truly defines this deconstructed sushi bowl. Combined with cucumber and rice, it delivers the essence of traditional sushi in a playful, bowl-based format.

Q. How should I prepare the tuna for optimal texture?

Use a very sharp knife to cube the tuna into 1/2-inch pieces. This cut provides a satisfying bite while maintaining the tuna's silky texture. Always handle the fish cold and add it to the bowl just before serving to preserve its freshness.

Q. What's the best way to avoid soggy rice in this bowl?

After cooking, fluff the rice with a fork and allow it to cool slightly before assembling the bowls. This prevents steam from making the toppings soggy and keeps each grain distinct, ensuring a pleasant base for your sushi roll bowl.

Q. How many calories does each serving contain?

Each serving of this Cucumber and Tuna Sushi Roll Bowl delivers approximately 320 kcal, with 48g of carbohydrates (60%), 20g of protein (25%), and 5g of fat (15%). It's a balanced, low-calorie option ideal for a light weeknight dinner.

Wednesday Low Calorie Dinner: Cucumber and Tuna Sushi Roll Bowl Recipe

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