Tuna Sushi Bowl with Avocado Wasabi Dressing

Serves: 1


For the Sushi Bowl

1 cup white rice cooked
6 oz. sushi grade tuna raw, 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 ripe, Fresh California Avocado seeded, peeled and sliced
2 dried seaweed cut into thin strips
2 Tbsp. prepared pickled ginger
1 Tbsp. sesame seeds for garnish

For the Dressing

1/2 ripe, Fresh California Avocado
1 Tbsp. pickled ginger
1 Tbsp. rice wine vinegar
1/2 Tbsp. wasabi paste
1 tsp. sesame oil
1/2 lime juiced


*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.