📝 About This Recipe
Experience the vibrant, sun-drenched flavors of Hawaii without the carb-heavy burden of traditional white rice. This bowl features buttery, sushi-grade Ahi tuna marinated in a savory ginger-soy glaze, served over a bed of fluffy, toasted cauliflower rice. It's a nutrient-dense masterpiece that balances the creamy richness of avocado with the sharp crunch of radishes and a spicy kick of sriracha mayo.
🥗 Ingredients
The Fish & Marinade
- 12 oz Sushi-grade Ahi Tuna (cut into 1/2-inch cubes)
- 3 tablespoons Tamari or Coconut Aminos (for a gluten-free/keto soy alternative)
- 1 tablespoon Toasted Sesame Oil
- 1 teaspoon Fresh Ginger (finely grated)
- 1 teaspoon Rice Vinegar (unsweetened)
The Cauliflower Rice Base
- 4 cups Cauliflower Rice (fresh or frozen and thawed)
- 1 tablespoon Avocado Oil
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 tablespoon Lime Juice (freshly squeezed)
Toppings & Garnish
- 1 Avocado (large, sliced or cubed)
- 1/2 cup Cucumber (English variety, thinly sliced)
- 2 pieces Radishes (paper-thinly sliced)
- 1/4 cup Edamame (shelled and steamed)
- 2 pieces Green Onions (thinly sliced on the bias)
- 1 teaspoon Furikake or Sesame Seeds (ensure sugar-free if using Furikake)
- 2 tablespoons Keto Spicy Mayo (mix of avocado oil mayo and sriracha)
👨🍳 Instructions
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1
Begin by preparing the tuna. Ensure the fish is very cold, then use a sharp chef's knife to cut the Ahi tuna into uniform 1/2-inch cubes.
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2
In a medium glass bowl, whisk together the tamari, toasted sesame oil, grated ginger, and rice vinegar until well combined.
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3
Gently fold the tuna cubes into the marinade. Cover with plastic wrap and refrigerate for 15-20 minutes. Do not exceed 30 minutes or the acid will begin to 'cook' the fish.
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4
While the fish marinates, prepare the cauliflower rice. If using fresh cauliflower, pulse florets in a food processor until they reach a rice-like consistency.
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5
Heat the avocado oil in a large skillet over medium-high heat. Add the cauliflower rice and spread it into an even layer.
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6
Sauté the cauliflower for 5-7 minutes, stirring occasionally, until the moisture has evaporated and the 'rice' is tender with slightly golden edges.
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7
Remove the skillet from heat. Stir in the lime juice, chopped cilantro, and a pinch of salt. Set aside to cool slightly.
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8
Prepare your fresh toppings: slice the avocado, cucumber, and radishes. Having everything organized (mise en place) makes assembly seamless.
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9
Assemble the bowls by dividing the warm cilantro-lime cauliflower rice between two deep serving bowls.
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10
Top each bowl with a generous portion of the marinated tuna, placing it in the center or to one side.
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11
Arrange the avocado, cucumber, radishes, and edamame in aesthetic clusters around the tuna.
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12
Drizzle the keto spicy mayo over the top in a zigzag pattern for a professional finish.
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13
Garnish with sliced green onions and a sprinkle of furikake or toasted sesame seeds. Serve immediately while the rice is warm and the fish is chilled.
💡 Chef's Tips
Always use 'sushi-grade' or 'sashimi-grade' fish to ensure it is safe for raw consumption. To prevent soggy cauliflower rice, avoid covering the pan while cooking so steam can escape. If you find the cauliflower flavor too strong, add a teaspoon of erythritol to the marinade to balance the earthiness. For extra crunch without the carbs, add a few pieces of crushed pork rinds or toasted seaweed snacks (nori) on top. Keep your tuna on ice or in the coldest part of the fridge until the exact moment you are ready to marinate and serve.
🍽️ Serving Suggestions
Pair with a chilled glass of sparkling water infused with cucumber and mint. Serve alongside a warm bowl of miso soup (ensure it's a low-carb paste). Complement the meal with a side of spicy pickled ginger to cleanse the palate. A crisp, dry Rosé or a light Japanese lager (if your carb count allows) pairs beautifully with the fatty tuna.