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–+ servings
Spicy Tuna Bowls with Cauliflower Rice

Delicious Spicy Tuna Bowls with Cauliflower Rice Ready in Minutes

This Spicy Tuna Bowls with Cauliflower Rice recipe combines vibrant flavors for a healthy, low-carb meal packed with protein.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower Rice
  • 2 cups Cauliflower Rice A fantastic low-carb base that mimics traditional rice in texture.
  • Seasoned Rice Vinegar Enhances flavor; feel free to adjust based on your taste preferences.
For the Tuna Mixture
  • 1 can Canned Tuna The heart of the dish; consider switching to canned salmon for a unique twist.
  • ¼ cup Mayonnaise Adds creaminess to the dish; Kewpie mayonnaise amps up the flavor profile.
  • 1-2 tablespoons Sriracha Sauce Delivers the perfect kick; adjust to your heat level.
  • 1 teaspoon Toasted Sesame Oil Optional but recommended for adding depth and richness.
For the Toppings
  • 1 medium Persian Cucumber Provides a refreshing crunch; any firm cucumber can work as a substitute.
  • 2 tablespoons Green Scallions A vibrant garnish that brightens the dish.
  • Toasted Black and White Sesame Seeds Optional, but they add delight.

Equipment

  • Pot
  • Medium bowl
  • Measuring cup
  • Airtight containers

Method
 

Preparation Instructions
  1. Begin by steaming 2 cups of cauliflower rice in a pot over medium heat for 5–7 minutes, or until tender and slightly translucent.
  2. Scoop 1 cup of the seasoned cauliflower rice into each meal prep container or serving bowl.
  3. In a medium bowl, combine ¼ cup of mayonnaise, 1–2 tablespoons of sriracha sauce, and 1 teaspoon of toasted sesame oil. Stir well until creamy and smooth.
  4. Open a can of tuna, drain it thoroughly, and add it to the mayonnaise mixture. Gently fold until every flake is well-coated.
  5. Carefully scoop the tuna mixture over the cauliflower rice in each container, aiming for an appealing presentation.
  6. Top each bowl with thinly sliced Persian cucumber and sprinkle with toasted sesame seeds. Garnish with green scallions.
  7. Once assembled, these Spicy Tuna Bowls can be stored in airtight containers in the fridge for up to 3 days.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 400IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Ensure your canned tuna is thoroughly drained to avoid excess moisture. Start with less sriracha and gradually increase to your desired heat level. Use fresh ingredients for the best texture.

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