Spiralized Sushi Bowl with Salmon Sashimi and Ginger Miso Dressing
Prep Time 25 minutes mins
Total Time 25 minutes mins
Servings 4
- 1 large daikon radish peeled, Blade C
- 1 large cucumber Blade C, noodles trimmed
- 1 large carrot Blade C, noodles trimmed
- 1 sheet nori dried seaweed, thinly sliced
- 12 oz salmon sashimi or kani, or tofu, or anything you’d like!
- 1 avocado insides sliced
- 4 scallion stalks chopped
- 4 teaspoons toasted white sesame seeds
- For the dressing:
- 2 teaspoon grated ginger
- 4 tablespoons apple cider vinegar
- 2 teaspoon miso paste
- 1 tablespoon soy sauce low sodium
- 2 teaspoons honey
- 2 tablespoon tahini
Place the daikon noodles into a food processor and pulse until rice-like. If needed, squeeze the excess moisture out of the daikon “rice.” Set aside.
In a medium bowl, whisk together all of the ingredients for the dressing until creamy. If needed, use a food processor.
To assemble, place even amounts of the daikon rice into bowls and top with even amounts of cucumber, carrot, salmon sashimi, avocado, scallions and sesame seeds. Top each with dressing and serve.