Tuna Sushi Bowl, E or XO

Sushi bowl

4 oz of tuna steak, raw cut in little pieces
2 tbsp of coconut liquid aminos
1 tbsp of Furikake Japanese seasoning
1 medium diced cucumbers
1 tsp of chili garlic sauce
1/2 tsp of toasted sesame oil
3/4 cup of short sprouted brown rice, cooked (Edited 2021: now, I add 1 cup of caulirice and only 1/2 cup of brown rice so I won’t get my BS to spike)

Adding extra greens makes this sushi bowl even better.


Add all ingredients in a bowl but not the rice. Stir ingredients to marinate, cover and put back in refrigerator for 30 min.

Cooked your brown rice or I uaully buy the pre-made brown rice container and warm up.  Add the marinated tuna on top of the rice and sprinkle with more Japanese seasoning.

For a crossover, add diced of avocado and spicy mayo.  You can use Sriracha with mayo for a nice yum yum sauce.

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