Description
This Easy Paleo Tuna & Veggie Sushi Bowl is a fresh and flavorful dish that substitutes traditional sushi rice with cauliflower rice, making it a perfect grain-free, paleo-friendly option. Packed with canned tuna, fresh vegetables, and a creamy avocado oil mayonnaise dressing, this bowl offers a nutritious, low-carb meal with delightful textures and vibrant flavors.
Ingredients
Scale
Protein
- 1 can Canned Tuna (5 oz)
Dressing
- 3 tablespoons Avocado Oil Mayonnaise
- 2 tablespoons Coconut Aminos
- 1 tablespoon Rice Wine Vinegar
Vegetables & Base
- 2 cups Cauliflower Rice
- 2 tablespoons Scallions, diced
- 1 cup Carrots, shredded or spiralized
- 1 cup Cucumber, thinly sliced
- 1 medium Avocado, sliced
Garnish
- 1 tablespoon Toasted Sesame Seeds
Instructions
- Prepare the dressing: In a small bowl, mix together the avocado oil mayonnaise, coconut aminos, and rice wine vinegar until smooth and well combined. This creamy dressing adds a savory and tangy flavor to the bowl.
- Prepare the base: If using fresh cauliflower rice, pulse cauliflower florets in a food processor until rice-sized. Lightly steam or sauté cauliflower rice for about 3-5 minutes until just tender but not mushy. Set aside to cool slightly.
- Mix tuna and dressing: Drain the canned tuna thoroughly, then combine with the prepared dressing in a medium bowl. Stir gently to coat the tuna evenly with the sauce.
- Assemble the bowl: Divide the cauliflower rice evenly into four serving bowls. Top each with the dressed tuna mixture.
- Add fresh vegetables: Arrange the shredded carrots, sliced cucumber, diced scallions, and sliced avocado over the tuna and cauliflower rice.
- Garnish and serve: Sprinkle toasted sesame seeds over each bowl for added nuttiness and crunch. Optionally, drizzle a little extra rice wine vinegar over the avocado to prevent browning and add brightness. Serve immediately for the freshest taste.
Notes
- You can substitute canned tuna with canned salmon or chicken for variety.
- For non-Paleo versions, regular mayonnaise can replace avocado oil mayonnaise.
- Coconut aminos are a great soy sauce alternative that keeps this dish soy-free.
- If you don’t have cauliflower rice, riced broccoli or shirataki rice can be used as alternatives.
- Use lime juice instead of rice wine vinegar for a zestier flavor.
- To save time, use pre-packaged cauliflower rice from the grocery store.
- This bowl is best eaten fresh but can be refrigerated and eaten within 1-2 days; avoid storing avocado sliced if possible to prevent browning.
