Description
Cucumber Sushi Bowls are a refreshing and nutritious meal option packed with high protein and fresh ingredients, perfect for a light lunch or dinner.
Ingredients
Scale
- 1 large cucumber
- 1 cup cooked quinoa
- 1/2 cup edamame, shelled
- 1/2 cup shredded carrots
- 1/4 cup sliced radishes
- 1 avocado, sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sesame seeds
Instructions
- Start by slicing the cucumber in half lengthwise and scooping out the seeds to create a hollow center.
- In a bowl, combine cooked quinoa, edamame, shredded carrots, and sliced radishes.
- In a separate small bowl, whisk together soy sauce, sesame oil, and rice vinegar.
- Pour the dressing over the quinoa mixture and toss to combine.
- Fill the hollowed cucumber halves with the quinoa mixture.
- Top with sliced avocado and sprinkle with sesame seeds before serving.
Notes
- Feel free to add other vegetables or proteins as desired.
- This dish can be served cold or at room temperature.
- For a vegan option, ensure the soy sauce is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 15 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: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg