I sea green nachos with Tuna Sushi bowl

By Melissa de Vos from @lislovescooking

Melissa de Vos
Melissa de Vos@lislovescooking
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These chips are full of seaweed, are gluten-free, a lot healthier. You will finish this bowl completely’
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Ingredients

For the vegetarian tuna:

  • 4 big tomatoes
  • 2 tbsp of (vegan) mayonnaise
  • 1 tbsp sriracha sauce
  • 1 tbsp soy sauce
  • 1 tsp (smoked) paprika powder
  • A pinch of salt and sugar

 

For the sweet and sour cucumber:

  • ½ cucumber
  • 1 red pepper
  • 30ml sushi vinegar

 

For the sushi bowl:

  • Sushi rice
  • Carrots
  • Radish
  • Edamame beans
  • Seaweed (salad)
  • Spring onion
  • Seaweed nachos
  • Soy sauce
  • Sesame seeds

Preparation

For the sweet and sour cucumber:

  • Cut the cucumber in pieces and the red pepper into rings.
  • Mix these together with the sushi vinegar and leave this for at least 30 minutes.
 

For the vegetarian tuna:

  • Bring a large pot of water to the boil and pierce all the tomatoes.
  • Turn of the fire and dip the tomatoes in water for about 2 minutes. Then you can remove the skin from the tomatoes.
  • Cut the tomatoes in quarters and remove the pulp (you do not use this in this recipe), pat the tomato wedges a bit dryer and cut into pieces.
  • Mix all other ingredients for the vegetarian tuna and scoop through the tomato pieces. Leave for 5 minutes and then scoop out the tomato pieces and serve in the bowl.
  • Save the marinade to serve with the sushi bowls as a seasoning.

 

For the sushi bowl:

  • Prepare the sushi rice following the package instructions and allow cooling completely.
  • Cut all the vegetables in slices and let the beans drain well.
  • Serve everything together in a nice bowl with the sweet and sour cucumber, soy sauce, vegetarian tuna, seaweed nachos and sesame seeds.

You need the following product to prepare this dish:

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