Like every other honest person in the world, I get cravings…and I have to admit that sometimes I cave and enjoy a non-scheduled indulgent treat, or two…or three. And yes, I try to plan when I’m going to eat something that is less calorie-conscious because if I actually plan for it, then it’s not really “cheating.” Rather, it’s a part of my well-balanced diet and lifestyle.
All that to say, today I was craving both salty potato chips and sushi. I had dreams of a deep fried sushi roll that was somehow crusted with kettle chips. Yeah, it was one of those days.
Instead of heading out to the nearest gas station for chips and then swinging by my favorite sushi spot for tempura-fried rolls (with Sriracha mayo drizzle), I started thinking about a way I could satisfy both cravings in a much more calorie-conscious way.
SUSHI POKE AND SWEET POTATO CHIPS RECIPE
Video from FitMenCook Instagram Story
Ingredients for 2 servings:
- 1/2 lb sushi-grade wild tuna
- 1 large sweet potato (~12oz or 341g)
- 1 teaspoon safflower oil (or grapeseed oil or olive oil)
- 1 cup chopped bok choy
- 1 cup shredded (purple) cabbage
- 1/4 cup diced red onion (or chopped green onion)
- 1 tablespoon minced ginger (or ginger paste)
- 2 tablespoons lite soy sauce (or Bragg Liquid Aminos)
- 1 tablespoon (toasted) sesame oil
- 1 tablespoon rice vinegar (or more to cut saltiness as needed)
- fresh lime juice to taste
- diced red onion
- fresh chopped cilantro
- sesame seeds
Utensils needed: mandolin, sharp chef’s knife
Set the air-fryer to about 290F – 300F. Do not go higher than this or you will risk burning the chips. Using a mandolin or very sharp knife, slice the sweet potato into thin pieces, about the thickness of a nickel.
Put the slices in a bowl, then add the oil. Mix together using your hands to ensure that each piece has a little bit of oil on it. Add the slices to the air-fryer tray and cook for about 25 minutes (or more as needed). Check the slices every 8 minutes – shake the tray – to ensure they are not sticking to each other. Remove them once the edges are browned. Note: remember the chips harden as they cool so do not keep them in the air-fryer for too long.
Prepare the salad by cutting the end/butt off the bok choy, then chopping it into pieces. It’s best to use a mandolin to cut up the cabbage so that it is fine like strands of hair or hay. Mix the two together and then set it aside.
Mix together the ingredients for the sauce in a large bowl. Then, using a very sharp knife, carefully slice the tuna into small cubes and set it aside.
Once the chips are ready, add the tuna to the sauce and gently fold the tuna in the sauce. Allow it to marinate for about 5 minutes. Then, add the tuna poke to the top of the nixed salad and garnish. Pour in the extra sauce. You can either mix everything together, or enjoy the poke with the chips, then eat the salad after with all the sauce from the poke having marinated it very well.
Enjoy and try your hardest to share…operative word being try.
Approximate macros for 1 of 2 servings of sushi poke:
154 calories, 32g carbohydrates, 3g fat, 3g protein, 5g fiber, 7g sugar
Approximate macros for 1 of 2 servings of sweet potato chips:
222 calories, 7g carbohydrates, 9g fat, 28g protein, 1g fiber, 5g sugar