Our awesome friends gave us fresh tuna for these rice bowls. Tuna is already very low in sodium—just 13 mg per ounce! To keep it low sodium, we toss it with my low sodium soy sauce substitute, chili garlic sauce, sesame oil, and rice vinegar. It’s kind of poke-inspired, but not as sweet and definitely less salty. It works with whatever vegetables you like, but my favorite toppings are low sodium pickled ginger and toasted seaweed.
Servings: 4
Sodium: About 65 mg sodium per bowl
Time: 30 minutes
Ingredients for tuna:
1 pound fresh tuna, diced into 1/4 - 1/2 inch pieces
2 tablespoons sesame oil
2 tablespoons low sodium soy sauce substitute
2 teaspoons unseasoned rice vinegar
1 teaspoon low sodium chili garlic sauce
2 stalks green onions, sliced thin
sesame seeds to taste
Combine all ingredients in a medium bowl and refrigerate for about 30 minutes to 1 hour before serving. I use my own homemade sauces to keep everything very low sodium, but use whatever sauces fit into your low sodium diet!
To assemble the bowls, I start with white or brown rice, then add 4 ounces of the marinated tuna. Other toppings I really love are low sodium pickled ginger, avocados, toasted seaweed, and edamame beans. I've been able to find salt-free frozen edamame beans at many stores including Ralphs, Trader Joe's, and Whole Foods. Or keep this low carb and add the tuna to your favorite mixed greens and toss with a vinaigrette that's 1 part rice vinegar, 1 part sesame oil, a pinch of sugar, and just a squeeze of low sodium mustard.