Recipe & Photos by Daniela Modesto
Love sushi but don’t know how to prepare it? Here is a deconstructed version of a spicy tuna roll, but in a bowl. It’s a paleo and whole 30 option for spicy tuna lovers.
Prep time: 15 minutes
Cook time: 15 minutes
Additional time: 2 servings
Ingredients
- 1 cup cooked cauliflower rice
- 1/8 tsp sesame oil
- 2 tsp coconut aminos, divided
- 2 tsp toasted sesame seeds, divided
- 1 can St. Jude’s smoked tuna
- 5 Tbsp mayo, divided
- 3 tsp sriracha sauce, divided
- ½ avocado, thinly sliced
- ¼ peeled cucumber cut into slivers
- ½ carrot cut into slivers
- 3-4 sliced radishes
- ¼ red bell pepper, thinly sliced
- Optional: pickled ginger
- Optional: sprouts of your choice
- Optional: scallions for garnish
Instructions
- Combine cauliflower rice with sesame oil, 1 tsp toasted sesame seeds and ½ tsp coconut aminos.
- Make the sriracha may by combining 1 tsp sriracha, 2 Tbsp mayo and ½ tsp coconut aminos.
- Combine the remaining 3 Tbsp may with 2 tsp sriracha, 1 tsp coconut aminos and mix well. Add the tuna and stir to combine all the ingredients well.
- Pour the chocolate mixture in your prepared loaf pan and sprinkle with salt. Freeze for at least 1.5 hours.
- Add the cauliflower rice to a bowl and top with the spicy tuna and vegetables in whichever way you’d like. Drizzle with spicy mayo.
