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A low carb spicy tuna rice bowl topped with avocado, green onions, sesame seeds, and nori in a ceramic bowl.
Reda

Low Carb Spicy Tuna Rice Bowl

A punchy, protein-packed bowl with sushi-grade tuna, cauliflower rice, and a creamy sriracha sauce that hits every craving without the carbs.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: lunch, Main Course
Cuisine: American, Japanese-Inspired
Calories: 342
Ingredients Equipment Method Notes

Ingredients
  

For the Bowl Base
  • 4 cups cauliflower rice fresh or frozen, about 16 oz
  • 1 tbsp toasted sesame oil divided
For the Spicy Tuna
  • 8 oz sushi-grade ahi tuna fresh, cut into 1/2-inch cubes
  • 1.5 tbsp sriracha adjust to taste
  • 1 tbsp mayonnaise Kewpie preferred, or regular
  • 1 tsp low-sodium soy sauce or tamari for gluten free
For Toppings and Garnish
  • 1/2 cup cucumber diced small, about 1/4-inch
  • 1 medium avocado sliced
  • 2 scallions thinly sliced, green parts only
  • 1 tbsp toasted sesame seeds
  • 1 nori sheets cut into thin strips, optional

Equipment

  • Large Non-Stick Skillet
  • Sharp knife
  • Cutting board
  • Small mixing bowl

Method
 

Prep the Cauliflower Rice
  1. Heat a large non-stick skillet over medium-high heat. Add 2 tsp sesame oil and the cauliflower rice. Cook for 5-7 minutes, stirring occasionally, until lightly golden and any moisture has evaporated. The rice should look dry and have some browned spots. Transfer to two serving bowls.
Make the Spicy Tuna
  1. In a small bowl, whisk together sriracha, mayonnaise, and soy sauce until smooth. Add the cubed tuna and gently fold to coat every piece evenly. Let sit for 5 minutes while you prep the toppings - this helps the flavors meld.
Assemble the Bowls
  1. Divide the spicy tuna between the two bowls, piling it on top of the warm cauliflower rice. Arrange cucumber and avocado around the tuna. Scatter scallions, sesame seeds, and nori strips over everything. Drizzle with remaining 1 tsp sesame oil right before serving.

Notes

Sushi-grade tuna matters here - buy from a trusted fishmonger and use within 24 hours. If you cannot find sushi-grade, seared rare tuna works well; just cook 1 minute per side in a hot pan. For meal prep, keep the spicy tuna separate and assemble just before eating to prevent the cauliflower rice from getting soggy.