Tuna Sushi Bowl with Avocado Wasabi Dressing Recipe


For the sushi bowl
  • 6 ounces raw sushi grade tuna, chopped into small pieces
  • 4 radishes, thinly sliced
  • 1 cucumber, thinly shaved
  • 1 carrot, chopped into 3 inch sections then thinly sliced
  • 1 green onion, chopped
  • 1/2 California avocado, sliced
  • 2 sheets dried seaweed, cut into thin strips
  • 2 tablespoons prepared pickled ginger
  • sesame seeds for garnish
  • 1 cup cooked white rice
For the dressing
  • 1/2 California avocado
  • 1 tablespoon pickled ginger
  • 1 tablespoon rice wine vinegar
  • 1/2 tablespoon wasabi paste
  • 1 teaspoon sesame oil
  • juice of 1/2 a lime
  • water to thin


  1. Place the rice in the bottom of a bowl.
  2. Arrange the remaining ingredients for the sushi bowl on top of the rice.
  3. Combine all the ingredients for the dressing in a food processor. Process until smooth, scraping down the sides as necessary and adding as much water as needed to get the desired consistency.
  4. Drizzle the dressing on top of the sushi bowl.
  5. Garnish with sesame seeds and serve.

Leave a Comment