gluten free | dairy free | Paleo | low FODMAP*
*see recipe notes
Sushi unrolls into a salad—Paleo style! Made with pan-seared ahi tuna, cauliflower rice and a side of curried sweet potatoes! Dressed in a sesame oil, lemon and orange vinaigrette.
This salad is inspired by a trip I made to the store to get fish for my dinner salad. Being a creature of habit, I headed towards my favorite fish (salmon). But the person helping me behind the counter had different plans for my salad! He persuaded me to get the glistening, red tuna steak and swore it was the best choice. He said I must, so I listened, and boy am I glad I did!
The cooked ahi is seasoned with sweet, salty coconut aminos to create a caramelized crust and then served on top of greens, along with cauliflower rice and fresh vegetables. The preparation of the tuna and cauliflower makes this ahi tuna bowl juicy and warm. Citrus vinaigrette, pickled ginger and wasabi (not shown) transform this salad into something quite spectacular!
With chop sticks in hand, you’ll feel like you’re dining out at a high-end, Japanese restaurant!
When you prepare the salad, there are three major components: the toppings, fish and the vinaigrette.
In order to have everything done at the same time so that it’s warm to serve—which is key—prepare the toppings before cooking the tuna and cauliflower rice. After I bought my tuna steaks, I started to walk around the store and think about what I’d normally like in a sushi roll—fresh vegetables, avocado, pickled ginger and wasabi came to mind. And instead of rice, we’re going with the Paleo option, cauliflower rice for a light addition to this salad.
If there’s one thing I always get excited about making it’s these roasted, curry sweet potatoes! The key to keeping full with Paleo is to eat a balance of protein, fat and carb/starch. No matter how much you eat, if one is missing, hunger is sure to strike a couple hours later!
Sweet potatoes are lower on the glycemic index, but still pack a mighty, hunger-busting carb. These are spiced with curry and a dash of paprika. Soft and starchy on the inside and golden-crisp on the outside, these are addicting, guilt-free fries! Drizzle with olive and garlic oil when baking to get your fries savory and golden brown.
Ahi tuna is packed with about 28g of protein per 4 oz., making it not just a pretty protein! You can quickly sear it on medium-high heat so that it’s still raw in the middle, but make sure it’s sushi grade. Today, I chose to cook my tuna a little longer for a medium-rare temperature, but feel free to cook to your favorite temp!
The rest is up to you to assemble your pretty sushi bowl salad with all of the goods and pour on the tangy, but sweet, citrusy dressing. This is going to be one healthy sushi night that you’ll want to make again and again!
Did you make it?!
One more thing. If you liked making it, I’d love to hear about it! Share and Pin this post on social media, and hashtag #dailybeets and #offthebeetenplate on Instagram. Follow me along and subscribe to my newsletter to support Off the Beeten Plate! Salute and enjoy! xoxo, Madalyn