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Spiralized Sushi Bowl with Salmon Sashimi and Ginger Miso Dressing

Prep Time 25 mins
Total Time 25 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.