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! See FAQ below for more details.

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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:

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

For the sauce:

• 3/4 cup avocado oil mayonnaise
• 4 teaspoons coconut aminos
• 4 teaspoons water
• 1/2 teaspoon toasted sesame oil
• 1.5 teaspoons peeled, minced garlic or 1/2 teaspoon garlic powder
• 1.5 teaspoons grated, minced fresh ginger or 1/2 teaspoon ginger powder
• fine sea salt, if necessary

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:

• a large mixing bowl
• 3 medium mixing bowls
• a can opener
• measuring spoons
• measuring cups
• a measuring glass
• a wooden spoon or spatula (the kind for stirring, not flipping)
• a cutting board
• a chef’s knife
• a vegetable peeler
• a box grater

How to make Paleo Tuna Sushi Bowls

Prepare the tuna

Step 1: Drain the cans of tuna and add the tuna to a large mixing bowl.

Step 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.

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.

Prepare the sauce

Step 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.

Assemble the bowls

Step 1: In a medium mixing bowl, toss the cooked cauliflower rice with 3/4 teaspoon fine sea salt.

Step 2: In 4 bowls, divide the grated carrots, chopped cucumber, cauliflower rice, sliced avocados and the tuna mixture.

Step 3: Drizzle over the sauce, sprinkle with the toasted sesame seeds and enjoy.

Frequently Asked Questions (FAQ)

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)

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