Exquisite Japanese Keto-Friendly Surf & Turf Sushi Bowl: A Mouthwatering Symphony of Textures & Flavors

Allergens

Fish, soy (for soy sauce substitute)

Ingredients

• 12 oz fresh ahi tuna steak
• 12 oz top sirloin steak
• 2 cups sushi rice
• 4 cups water
• 1/2 cup rice vinegar
• 3 tbsp granulated sugar substitute (e.g., erythritol or xylitol)
• 1 tsp salt
• 1 avocado, sliced
• 1 cucumber, thinly sliced
• 2 cups mixed leafy greens
• 1/4 cup black sesame seeds
• 2 tbsp soy sauce substitute (e.g., tamari or coconut aminos)
• 1 tbsp olive oil
• Black pepper, to taste

Instructions

1. Prepare sushi rice according to package instructions. In a small bowl, mix rice vinegar, sugar substitute, and salt set aside. Once rice is cooked, gently fold in the seasoning mixture. Allow to cool. Season tuna and steak with salt and black pepper, to taste. Heat olive oil in a pan over medium high heat. Sear tuna for 1 2 minutes per side and steak for 3 4 minutes per side or until desired doneness is reached. Slice both into bite sized pieces. In a large bowl, layer sushi rice, tuna, steak, avocado, cucumber, and mixed leafy greens. Drizzle with soy sauce substitute and garnish with black sesame seeds.

Chef’s Insight

To maximize flavor, allow the rice to cool before adding the seasoning mixture.

Notes

Adjust cooking times to your desired doneness for tuna and steak.