Spicy Tuna Cucumber – Low Carb Sushi
I know it’s been a bit quiet around here, I’ve missed blogging so much but I’ve been doing a lot of work behind the scenes to streamline my process while trying to focus on the product and what truly matters.
While I’m still trying to calm down from the excitement and exhaustion that was Unique LA Spring Show (recap coming soon), Charlie and I have been on our new diet for 10 days now. This diet (called the anabolic diet) is a natural next step to my low-carb lifestyle. It’s a low carb diet for 5 days, then switches to a high carb diet for 2, and then starts all over again. To rid your system of most of the glycogen in your system, you do a 12-day straight low carb diet. My carb amount is set to 5%.
Now that all the technicality is out of the way, I have to share this low-carb sushi alternative. As you guys know, I love sushi. I could have it every single day for every meal if I could! So this whole low-carb diet is putting a damper on my sushi-game. Until now 🙂
YES. It’s as good as it looks people!
For the spicy tuna you’ll need:
- 1.5 lbs Ground Tuna (sushi grade)
- 1 tbs toasted sesame oil
- 1 tsp salt
- 1 tbs chili flakes (more or less depending on your taste buds)
- 1 tsp cayenne pepper (more or less depending on your taste buds)
We also made a wasabi mayo to go with it to give us that little bite. To make the wasabi mayo you’ll need:
- 1 tbs wasabi paste
- 3 tbs mayonnaise
Slice up a cucumber (not too thin so it can hold), top the spicy tuna on top, and drizzle a little bit of soy/lemon on top. Be careful with the soy sauce, though. Of all the items in this recipe, it has the most carb content. But you should be fine as long as it’s not swimming in it.
OMG. Just looking at these makes me want to make it again for dinner tonight!