Spicy tuna bowl on cauliflower rice (10 minutes)
9 min · 38 g protein · 402 cals / serving
Everything you like about a spicy tuna roll, in a bowl you make in ten minutes from a can: tuna in a creamy sriracha sauce on hot cauliflower rice seasoned like sushi rice, with edamame, cucumber, avocado and a crumble of roasted seaweed.
Ingredients
- 2 1/4 cups frozen cauliflower rice
- scant 1/2 cup edamame, frozen shelled
Sushi-style seasoning
- 2 tsp rice vinegar
- 1 pinch salt
Spicy tuna
- 1 (5 oz) can canned tuna, drained well
- 1 tbsp light mayonnaise
- 2 tbsp nonfat Greek yogurt
- 1 1/2 tsp sriracha hot sauce, or to taste
- 1/2 tsp sesame oil, toasted
- 1 tsp reduced sodium soy sauce
- 1/3 cucumber, diced or thinly sliced
- 1/4 avocado, sliced
- 1 green onion, sliced
- 1 sheet nori, snipped into strips
- 1/2 tsp toasted sesame seeds
Steps
- Tip the frozen cauliflower rice and edamame into a microwave-safe bowl, cover and microwave 3–4 minutes, stirring once, until hot.
- Press the cauliflower rice against the side of the bowl with a spoon and pour off the water that collects. Stir in the rice vinegar and salt.
- While it cooks, mash the tuna with the mayo, yogurt, sriracha, sesame oil and soy sauce in a small bowl.
- Spoon the spicy tuna over the cauliflower rice and arrange the cucumber, avocado and green onion around it. Finish with the seaweed strips and sesame seeds.
Good to know
Why squeeze the cauliflower rice?
Frozen cauliflower rice holds a lot of water, and it is what makes a bowl taste watery. Pour it off before seasoning, and add the salt after cooking, not before.
Can I make it ahead?
The spicy tuna keeps 2 days in the fridge. Keep it apart from the cauliflower rice and add the avocado and cucumber when you eat.
Alternative
Per
- Calories
- 70
- Protein
- (38%)
- 7 g
- Fat
- (41%)
- 3 g
- Carbohydrates
- (21%)
- 5 g
- of which sugar
- 2 g
- Fiber
- 2 g
- Sodium
- 206 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 402 kcal goes into the pot and 623 g of ingredients comes out as about 578 g of food: 70 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.