Paleo Tuna Sushi Bowl (Whole30)

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

5 from 6 votes

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

Cook Time0

Total Time30

Course: Main Course

Cuisine: Japanese

Servings: servings

Calories: 782kcal

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
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