Ingredients
For The Tuna:
- 4 tablespoons green onions thinly sliced
- 1 teaspoon soy sauce
- 3/4 teaspoon sesame oil
- 1/4 teaspoon ginger minced
- 1/4 teaspoon sriracha
- 8 ounces raw ahi tuna cubed
For The Cauliflower Rice:
- 2 1/2 teaspoons olive oil
- 1/2 teaspoon sesame oil
- 3 cups riced cauliflower see FAQs for instructions)
- Sea salt to taste
For The Bowls:
- 2/3 cup cucumber roughly chopped
- 1 avocado cubed
- Sesame seeds for garnish
- Sliced nori sheet for garnish
- 1 1/2 tablespoons mayonnaise
- 1/2 tablespoon sriracha
Instructions
- In a medium bowl, combine all the tuna ingredients, cover with a lid or plastic wrap, and chill for at least 10 minutes in the refrigerator, or up to 1 hour.
- To make the rice, heat a large skillet on medium-high heat. When hot, add the olive oil and sesame oil. When the oil begins to smoke, add in the cauliflower rice and sauté, stirring occasionally, until golden brown, about 10 minutes. Season with a pinch of salt.
- Divide the rice between two bowls, then add the tuna, followed by the cucumber and avocado. Garnish with sesame seeds and nori if desired.
- Mix the mayo and sriracha together until smooth and drizzle over the bowls before serving.