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Sushi Cucumber Salad

This recipe is so delicious and is essentially a deconstructed sushi mixture! When I make this salad, I place each bite inside of a seaweed sheet. It's the perfect pairing! This recipe is really easy to put together and includes a high amount of protein, using canned tuna and Greek yogurt. If you don't like tuna, you can replace it with salmon. You can also adjust the spice of this recipe adding more or less sriracha.
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Servings 1

Equipment

  • 32 oz jar
  • Mandolin optional

Ingredients
  

  • 1 whole cucumber sliced
  • 2 green onions chopped
  • 1/2 an avocado diced
  • 1 can of tuna
  • 2 Tbsp pickled ginger
  • 2 Tbsp sriracha sauce
  • 1 Tbsp soy sauce
  • 2 Tbsp sesame seeds
  • 1/2 cup greek yogurt
  • 1 Tbsp mayonnaise

Instructions
 

  • Thinly slice the cucumber - using a mandolin makes this process much faster. Chop the green onion and dice your avocado.
  • Add the vegetables to a 32 oz jar (or larger) along with the canned tuna, sriracha sauce, soy sauce, sushi ginger, sesame seeds, greek yogurt, and mayonnaise.
  • Add the tuna, ginger, sriracha sauce, soy sauce, sesame seeds, greek yogurt, and mayonnaise.
  • Screw the lid on tight and shake vigorously until it's well mixed.

Notes

-If you don't like tuna, you can replace it with salmon.
-You can adjust the spice of this recipe as well by adding more or less sriracha