Tuna Sushi bowl Recipe (with Video)

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.