Spicy Tuna Cauliflower Rice Bowls (Print Version)
# Ingredients:
→ Bowl Base
01 -
3 cups cauliflower rice, fresh or frozen
02 -
1 tablespoon seasoned rice vinegar (the sweet kind used for sushi)
03 -
3 cans (5 oz each) tuna, drained well
04 -
1 Persian cucumber, cut into thin slices
05 -
1/2 tablespoon black sesame seeds, toasted
06 -
1/2 tablespoon white sesame seeds, toasted
07 -
2 green scallions, sliced thin
→ Spicy Mayo Sauce
08 -
3/4 cup mayonnaise (Japanese Kewpie mayo works great)
09 -
1 1/2 tablespoons sriracha sauce, adjust to taste
10 -
1 teaspoon toasted sesame oil for flavor
# Instructions:
01 -
Steam your cauliflower rice until it's nice and tender. While it's still hot, sprinkle the seasoned rice vinegar over it and give it a good mix - this is what gives it that sushi rice flavor. Give it a taste and add a splash more vinegar if needed. Divide it between your three meal prep containers, about a cup in each.
02 -
In a big bowl, stir together your mayo, sriracha, and sesame oil until well combined - add more or less sriracha depending on how spicy you like it. Add your drained tuna and mix until it's evenly coated in that creamy spicy sauce. Split this mixture between your three containers.
03 -
Layer those thin cucumber slices into each container. Sprinkle both black and white sesame seeds over the rice and cucumbers. Top the tuna with fresh sliced scallions for a pop of color and flavor.
# Notes:
01 -
Keeps fresh in the fridge for up to 3 days
02 -
Use Japanese Kewpie mayo for extra richness if you can find it
03 -
Regular mayo works fine too - light mayo can help reduce calories
04 -
Check FDA guidelines for weekly tuna consumption limits