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Tuna Sushi bowl Recipe (with Video)

Japanese, Tree nut free, Fish

Discover our Tuna Sushi bowl Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Recipe Time: 30min


For the tuna
- 4 5 oz. can tuna
- 0.25 cup Avocado oil mayonnaise
- 0.25 cup Coconut aminos
- 2 Scallions, sliced
- 2 tsp Unseasoned rice wine vinegar
- 1 tsp fine sea salt, plus more if necessary
- 0.5 tsp Sesame oil
For the sauce
- 0.75 cup Avocado oil mayonnaise
- 4 tsp Coconut aminos
- 4 tsp Water
- 0.5 tsp Sesame oil
- 1.5 tsp Garlic, peeled and minced (use 1/3 of this if substituting powder)
- 1.5 tsp Fresh ginger, peeled and grated (use 1/3 of this if substituting powder)
- fine sea salt
For the bowls
- 1 10-12 oz. bag cauliflower rice
- 0.75 tsp fine sea salt
- 2 Large carrots, peeled and grated (using the medium holes on a box grater)
- 1 large English/seedless cucumber
- 2 Avocados, (ripe), pitted and sliced
- 1 Tbs Sesame seeds
- Unseasoned rice wine vinegar, (optional, for meal prep)
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For the tuna
1. Drain the cans of tuna and add the tuna to a large mixing bowl.
2. Add the mayo, coconut aminos, sliced scallions, rice wine vinegar, 1 teaspoon salt and the sesame oil. Stir until completely blended. Taste and add salt if necessary.
3. The mixture won't be as creamy as traditional tuna salad because we're also going to add a creamy sauce to the dish as well.
For the sauce
1. In a medium mixing bowl, whisk the mayo, coconut aminos, water, sesame oil, garlic or garlic powder and ginger or ginger powder. Taste and add salt if necessary.
For the bowls
1. In a medium mixing bowl, toss the cooked cauliflower rice with 3/4 teaspoon fine sea salt.
2. In 4 bowls, evenly divide the grated carrots, chopped cucumber, cauliflower rice, sliced avocados and the tuna mixture.
3. Drizzle over the sauce, sprinkle with the toasted sesame seeds and enjoy.
For meal prep
1. Instead of dividing everything between 4 bowls, divide the carrots, cucumbers and cauliflower rice between 4 containers with air-tight lids.
2. Before adding the tuna, add the sliced avocado. Drizzle the slices with a bit of rice wine vinegar (the acid will help prevent the avocados from browning).
3. Next, add the tuna directly on top of the avocado slices, making sure the slices are completely covered. This will also help prevent the avocados from browning.
4. Drizzle the sauce over the 4 containers, sprinkle over the sesame seeds, seal the containers with the lids and you're ready to go!
5. These tuna bowls can be kept in the fridge for up to 5 days.

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