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lettuce and sliced vegetables served with ahi tuna slices
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Ahi Tuna Sushi Salad Bowl

Healthy sushi salad bowl with ahi tuna
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Main Course
Keyword: sushi bowl
Servings: 6


Miso Glazed Tuna:

Pickled Carrots:

  • 1 1/2 cups matchstick carrots
  • 1/2 cup rice wine vinegar
  • 1/2 tsp. each salt and granulated sugar


  • 1/3 cup rice wine vinegar
  • 1/3 cup canola oil
  • 2 Tbsp. soy sauce
  • 1 Tbsp. wasabi paste
  • 1 tsp. granulated sugar
  • 1/4 tsp. salt
  • 6 cups loosely packed torn iceberg lettuce
  • 6 cups loosely packed baby arugula
  • 2 green onions finely sliced
  • 1 1/2 cups sliced cucumber
  • 1 1/2 cups shelled edamame cooked and cooled
  • 3/4 cup sliced pickled ginger
  • 6 radishes thinly sliced
  • 2 sheets toasted nori shredded
  • 3 Tbsp. sesame seeds


Miso Glazed Tuna

  • Preheat oven to 425?F. Pat tuna steaks dry with paper towel. Stir together miso, sugar, sesame oil, soy sauce, vinegar and sriracha.
  • Heat oil in large skillet set over high heat; cook tuna, turning once, for about 5 minutes or until golden brown on both sides.
  • Brush miso glaze evenly over steaks.
  • Place on parchment paper–lined baking sheet.
  • Bake in center of oven for 3 to 5 minutes or until medium-rare in center; let stand for 10 minutes.
  • Flake into large pieces with fork.

Pickled Carrots

  • Toss together carrots, vinegar, salt and sugar
  • Let stand for at least 20 minutes or up to 4 hours. Drain well.


  • Whisk together vinegar, oil, soy sauce, wasabi paste, sugar and salt.
  • Divide iceberg, arugula, tuna and green onions among 6 bowls.
  • Top with pickled carrots, cucumber, edamame, pickled ginger and radishes.
  • Whisk vinaigrette and drizzle evenly over each salad.
  • Top with nori and sesame seeds.


  • Serve with additional wasabi and soy sauce.
  • Add avocado slices to salad if desired.