Paleo Tuna Sushi Bowl (Whole30)

This Paleo Sushi Tuna Bowl is packed with protein and veggies for an easy, healthy meal.

Canned tuna, lots of vegetables, avocado and a creamy, savory sauce taste like a delicious sushi roll but it’s a lot easier to make.

Plus it’s gluten-free, dairy-free, soy-free, low carb, Paleo and Whole30 friendly and great for meal prep!

healthy sushi bowl with chopsticks on the rim and a fork on a green napkin next to the bowl

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Paleo Tuna Sushi Bowl

I love sushi but it’s often made with soy sauce, rice and other non-Paleo ingredients.

I’d make Paleo-friendly sushi rolls at home but I don’t have all the tools you need.

So these Paleo Tuna Sushi Bowls are my answer – all the flavors and textures of a sushi roll but easier to make and Paleo friendly!

Using canned tuna keeps things simple and affordable.

And swapping in cauliflower rice for regular rice makes these grain-free and low carb.

Instead of soy sauce (which contains soy and gluten), this Paleo tuna bowl uses coconut aminos, a soy/gluten-free soy sauce alternative.

And by adding healthy fats from avocado and avocado oil mayonnaise, these bowls will keep you full for a long time.

Plus I’ll show you how to pack them up, making them great for meals on the go and meal prep.

 

What you need for Paul Tuna Sushi Bowls

Ingredients:

For the tuna:

For the sauce:

For the bowls:

  • 1 (10-12 oz.) bag frozen cauliflower rice, heated per packaging instructions
  • 3/4 teaspoon fine sea salt
  • 2 large carrots, peeled and grated (I use the medium holes on a box grater)
  • 1 large English/seedless cucumber, quartered lengthwise and chopped
  • 2 ripe avocados, pitted and sliced
  • unseasoned rice wine vinegar (optional, for meal prep)
  • 1 tablespoons toasted sesame seeds

 

Equipment:

Whole30 sushi bowl in a white bowl with brown chopsticks on the rim and a fork on a green napkin next to the bowl

How to make Paleo Tuna Sushi Bowls

First, prepare the tuna: drain the cans of tuna and add the tuna to a large mixing bowl.

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.

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.

Next, make the sauce: 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.

Finally, assemble the bowls: in a medium mixing bowl, toss the cooked cauliflower rice with 3/4 teaspoon fine sea salt.

In 4 bowls, divide the grated carrots, chopped cucumber, cauliflower rice, sliced avocados and the tuna mixture.

Drizzle over the sauce, sprinkle with the toasted sesame seeds and enjoy.

 

Make ahead/meal prep

These Paleo tuna bowls are perfect for making ahead of time.

Instead of dividing everything between 4 bowls, divide the carrots, cucumber and cauliflower rice between 4 containers with air-tight lids.

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).

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.

Drizzle the sauce over the 4 containers, sprinkle over the sesame seeds, seal the containers with the lids and you’re ready to go!

These healthy canned tuna bowls can be kept in the fridge for up to 5 days.

 

Substitutions and variations

  • You can use canned tuna with salt added; just leave the salt out of the tune mixture
  • You can use diced red onion or sliced chives instead of the scallions
  • You can use lime juice instead of the rice wine vinegar (in both the tuna mixture and on the avocado slices if preparing ahead of time)
  • Don’t feel like grating the carrots? Thinly slice them instead
  • For Whole30 tuna bowls, make sure to read the ingredient labels when necessary

 

Other recipes you might like:

  1. Tuna Sardine Salad (Paleo, Whole30)
  2. Blueberry Pecan Chicken Salad (Paleo, Whole30)
  3. Healthy Teriyaki Chicken (Paleo, Whole30)
  4. Crispy Skin Salmon (Paleo, Whole30)

 

healthy sushi bowl with chopsticks on the rim and a fork on a green napkin next to the bowl
Print Recipe
5 from 6 votes

Paleo Tuna Sushi Bowl (Whole30)

These Paleo Tuna Sushi Bowls are packed with protein, vegetables and healthy fats for an easy, filling meal. Plus they're great for meal prep. And they're gluten-free, dairy-free, soy-free and Whole30 friendly.
Prep Time30 mins
Cook Time0 mins
Total Time30 mins
Course: Main Course
Cuisine: Japanese
Keyword: asian paleo, canned tuna recipe, healthy, low carb, tuna bowl, whole30
Servings: 4 servings
Author: Don Baiocchi

Ingredients

For the tuna

  • 4 (5 oz.) cans tuna, no salt added
  • ¼ cup avocado oil mayonnaise
  • ¼ cup coconut aminos
  • 2 scallions, sliced
  • 2 teaspoons unseasoned rice wine vinegar
  • 1 teaspoon fine sea salt, plus more if necessary
  • ½ teaspoon toasted sesame oil

For the sauce

  • ¾ cup avocado oil mayonnaise
  • 4 teaspoons coconut aminos
  • 4 teaspoons water
  • ½ teaspoon toasted sesame oil
  • teaspoons peeled, minced garlic or ½ teaspoon garlic powder
  • teaspoons peeled, grated ginger or ½ teaspoon ginger powder
  • fine sea salt

For the bowls

  • 1 (10-12 oz.) bag of cauliflower rice, cooked according to package instructions
  • ¾ teaspoon fine sea salt
  • 2 large carrots, peeled and grated (using the medium holes on a box grater)
  • 1 large English/seedless cucumber, quartered lengthwise and chopped
  • 2 ripe avocados, pitted and sliced
  • 1 tablespoon toasted sesame seeds
  • unseasoned rice wine vinegar (optional, for meal prep)

Instructions

For the tuna

  • Drain the cans of tuna and add the tuna to a large mixing bowl.
  • 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.
    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

  • 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.

Assemble the bowls

  • In a medium mixing bowl, toss the cooked cauliflower rice with 3/4 teaspoon fine sea salt.
  • In 4 bowls, evenly divide the grated carrots, chopped cucumber, cauliflower rice, sliced avocados and the tuna mixture.
  • Drizzle over the sauce, sprinkle with the toasted sesame seeds and enjoy.

For meal prep

  • Instead of dividing everything between 4 bowls, divide the carrots, cucumbers and cauliflower rice between 4 containers with air-tight lids.
    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).
    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.
    Drizzle the sauce over the 4 containers, sprinkle over the sesame seeds, seal the containers with the lids and you're ready to go!
    These tuna bowls can be kept in the fridge for up to 5 days.

Notes

Substitutions and variations
You can use canned tuna with salt added; just leave the salt out of the tune mixture.
You can use diced red onion or sliced chives instead of the scallions.
You can use lime juice instead of the rice wine vinegar (in both the tuna mixture and on the avocado slices if preparing ahead of time).
Don't feel like grating the carrots? Thinly slice them instead.
For Whole30 tuna bowls, make sure to read the ingredient labels when necessary

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