Ingredients
Scale
- 150g sashimi-grade tuna, sliced into thin strips
- 1 cup riced cauliflower (fresh or frozen, thawed)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/4 tsp grated ginger
- 1 clove garlic, minced
- 1 tbsp Sriracha
- 1 tbsp plain Greek yogurt or mayo (optional for creaminess)
- 1/2 avocado, sliced
- 1/4 cup shelled edamame
- 2 scallions, thinly sliced
- 1 tsp sesame seeds
- Salt and pepper to taste
Instructions
- Season cauliflower rice with rice vinegar, sesame oil, ginger, and garlic. Sauté in a nonstick pan over medium heat for 3–4 minutes until tender; set aside to cool slightly.
- In a small bowl, whisk together Sriracha, Greek yogurt (if using), a pinch of salt, and a splash of lime juice.
- Arrange cauliflower rice in serving bowls. Top with tuna slices, avocado, edamame, scallions, and sesame seeds.
- Drizzle with spicy sauce and serve immediately.
Notes
- For safety, use sushi-grade tuna only and store it refrigerated until use.
- Vegan option: Replace tuna with marinated baked tofu or_tempeh strips.
- Make ahead: Prep toppings in advance and assemble just before eating to keep textures crisp.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Method: Sautéing, no-stove assembly
- Cuisine: Japanese-inspired
- Diet: Gluten-free, Dairy-free (if omitting yogurt), High-protein, Low-carb
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 3g
- Sodium: 410mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 45mg
