Fast Metabolism Sushi Bowl

You can enjoy sushi while setting your metabolism on fire with this Fast Metabolism Sushi Bowl. The secret is shirataki rice which is compliant on all phases of the diet. Shirataki rice has hunger reducing properties. The rice leaves you full and satisfied without the carbohydrates that come with regular rice. The soluble fiber will slow your digestion, and this will prolong the sensation of fullness. This will help you in your weight loss journey while supplying you with the fiber you will need. Wild caught tuna is full of omega-3 fatty acids, which is good for helping to increase your good cholesterol levels, the HDL's or what I like to call the Handy Dandy Lipoproteins.

Phase 3 | Serves 2
Prep time: 20 minutes | Total time: 25 minutes


2 packages shirataki rice
1 tablespoon tahini
1 tablespoon tamari
2 teaspoons dark sesame oil
1 teaspoon crushed red pepper flakes
1 teaspoon grated fresh ginger
1 garlic clove, minced
1/2 teaspoon apple cider vinegar
5 drops stevia
2 tablespoons grapeseed oil
2 6-ounce wild caught tuna steaks, each about 1 inch thick 
Coarsely ground black pepper
4 radishes (or daikon radish), sliced
2 green onions, chopped
2 nori sheets, crumbled
1 small cucumber, cut into matchsticks
1/2 avocado, sliced
1/2 tablespoon sesame seeds
Pickled ginger
Wasabi powder – making into a paste (note: if you cannot find a compliant wasabi powder that is 100% wasabi root or, do not like the heat, omit it from the recipe)


  1. Prepare the rice according to package directions. Chill it in the fridge while you prepare the rest of the sushi bowl.

  2. In a small bowl, whisk together the next eight ingredients (tahini through stevia). Set aside.

  3. Heat the grapeseed oil in a heavy skillet over high heat. Pat the tuna steaks dry with paper towels. Season liberally with black pepper and place them in the pan. Cook undisturbed for 1 minute, then flip and cook 1 minute more (the tuna should be rare to medium-rare – but cook it according to your taste). Transfer the tuna to a cutting board, and let it rest for 5 minutes before slicing across the grain.

  4. Assemble the bowls: Divide the rice, seared tuna, radish, green onion, nori, cucumber, avocado, and sesame seeds evenly between two bowls. Drizzle the dressing over the top, and garnish with pickled ginger.