Description
This Canned Tuna Sushi Bowl is a quick, high-protein meal that’s paleo, Whole30, gluten-free, and dairy-free. Made with fresh veggies, cauliflower rice, and creamy spicy mayo—healthy never tasted this good.
Ingredients
Units
Scale
For the Bowl:
- 1 (5 oz) can tuna in water or olive oil, drained
- 1 1/2 cups cauliflower rice (cooked or raw)
- 1/2 avocado, sliced
- 1/2 cucumber, julienned
- 1 small carrot, shredded
- 1 green onion, sliced
- 1 tbsp coconut aminos
- 1/2 tsp sesame oil (optional)
- 1 tsp sesame seeds for garnish
For the Spicy Mayo (optional but recommended):
- 2 tbsp mayonnaise (Whole30 compliant or avocado oil-based)
- 1 tsp sriracha (sugar-free or compliant)
- 1/2 tsp lime juice
Instructions
- Cook or heat pre-riced cauliflower in a skillet for 3–4 minutes until tender. Let cool slightly.
- In a small bowl, whisk mayonnaise, sriracha, and lime juice until smooth.
- Add cauliflower rice to the bottom of your bowl. Top with tuna, avocado slices, cucumber, carrot, and green onion.
- Drizzle with spicy mayo and sprinkle sesame seeds on top. Add a splash of coconut aminos if desired.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Cuisine: Asian
Nutrition
- Calories: 330
- Sugar: 3 g
- Fat: 18 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 28 g