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Paleo Tuna Sushi Bowl (Whole30)

Aug 1, 2022 · 12 Comments

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Paleo tuna sushi bowls with canned tuna, vegetables and avocado covered in a creamy sauce with chopsticks on the rim of the white bowl
Paleo tuna sushi bowls with canned tuna, vegetables and avocado covered in a creamy sauce with chopsticks on the rim of the white bowl

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.

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:

  • 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
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

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)

How do I prepare these Paleo Tuna Sushi Bowls for meal prep?

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!

How long do these Paleo Tuna Sushi Bowls last in the fridge?

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

Can I freeze these Paleo Tuna Sushi Bowls?

I do not recommend freezing them.

Can I make substitutions?

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

Paleo Tuna Sushi Bowl (Whole30)

Don Baiocchi
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.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 0 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Japanese
Servings 4 servings
Calories 782 kcal

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
  • 1½ teaspoons peeled, minced garlic or ½ teaspoon garlic powder
  • 1½ 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

Nutrition

Calories: 782kcalCarbohydrates: 20gProtein: 33gFat: 65gSaturated Fat: 8gPolyunsaturated Fat: 9gMonounsaturated Fat: 43gCholesterol: 60mgSodium: 1684mgPotassium: 762mgFiber: 9gSugar: 5gVitamin A: 6300IUVitamin C: 16mgCalcium: 63mgIron: 1mg
Keyword asian paleo, canned tuna recipe, healthy, low carb, tuna bowl, whole30
Tried this recipe?Mention @paleoglutenfreeguy or tag #paleoglutenfreeguy!

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Mains, Recipes, Whole30 avocado, carrots, coconut aminos, cucumber, garlic, ginger, mayonnaise, scallions, seafood, sesame oil, sesame seeds, summer recipe, tuna

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Reader Interactions

Comments

  1. K.P. says

    January 24, 2023 at 11:14 am

    5 stars
    I have been meaning to make this and kept forgetting. I finally made this today and can’t believe I didn’t make this sooner! This is delicious and super easy to make! So much great flavor. I drizzled hot pepper sesame oil on top for an added kick and I am hooked!

    Reply
    • Paleo Gluten Free Guy says

      January 24, 2023 at 4:03 pm

      Oh yay! So glad you like it. And that hot pepper sesame oil sounds fantastic. Thanks for letting me know. 🙂

      Reply
  2. Stacey says

    August 6, 2022 at 11:44 am

    5 stars
    These are so tasty and so quick & simple to put together for lunch. I don’t even need to get the sushi maker out of the very back of some cupboard somewhere, lol. Thanks 🙂

    Reply
    • Paleo Gluten Free Guy says

      August 9, 2022 at 9:21 am

      Haha, I know, right? So much easier to just put it all in a bowl.

      Reply
  3. Sunrita says

    August 6, 2022 at 12:11 am

    5 stars
    First time adding coconut aminos to tuna and it turned out so well. The sauce was just delicious. Perfect lunch for one.

    Reply
    • Paleo Gluten Free Guy says

      August 9, 2022 at 9:21 am

      Oh good! So glad you liked it.

      Reply
  4. nancy says

    August 4, 2022 at 9:14 pm

    5 stars
    delicious tuna poke bowl !! I have everything in the pantry and frozen cauliflower rice! too easy and delish!

    Reply
    • Paleo Gluten Free Guy says

      August 9, 2022 at 9:21 am

      Woo-hoo! So glad you liked it.

      Reply
  5. Shelby says

    August 3, 2022 at 6:45 pm

    5 stars
    Why have I never added coconut aminos to tuna before?! It came out with such a great flavor.

    Reply
    • Paleo Gluten Free Guy says

      August 9, 2022 at 9:21 am

      So glad you liked it!

      Reply
  6. Janessa says

    August 3, 2022 at 1:26 pm

    5 stars
    This paleo tuna sushi bowl is amazing! I made it for lunch prep this week and have looked forward to eating it every day. I’m a big fan of yam sushi rolls so I think I might dice and roast a yam next time to add to it- yum!

    Reply
    • Paleo Gluten Free Guy says

      August 9, 2022 at 9:20 am

      Nice! Love the idea of adding roasted yam.

      Reply
5 from 6 votes

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Well hello there! I’m Don, the creator behind Paleo Gluten Free Guy. I share fun, vibrant recipes for good health and pure enjoyment. All of my recipes are gluten-free and the majority of them are also Paleo, meaning they’re free of grains, dairy, refined sugar and legumes.

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