This low-carb sushi roll is sure to become a dish you make on repeat and add to your meal plan. Add some veggies or avocado for more healthy fats, texture, and flavor.
Prep Time:10 minutes
Total Time:10 minutes
1/4 pound sushi grade ahi tuna
1 cup riced cauliflower
1 tablespoon mayo
1 teaspoon sriracha
Pinch of salt
Sheet of nori
Cut your tuna into a long tube, about ¼ inch thick, or into long pieces.
Microwave your cauliflower rice for 1 minute, then wrap it in a kitchen towel to squeeze out excess moisture. Transfer it to a bowl and mix with the mayo and sriracha.
Lay a sheet of nori flat on the cutting board. Add the rice to the nori sheet and flatten it out along the first ¾ of the sheet in a flat, even mass.
Lay your tuna strips along the top of the rice. Sprinkle with salt. Then roll the nori sheet with rice up and over the tuna, tucking it in with your fingertips and rolling forward with even pressure until you reach the plain nori. Wet your fingers and moisten the nori to make it sticky, and finish the roll by sealing it shut with the wet nori.
Use a sharp knife to cut your sushi roll into slices.
Serve with freshly grated ginger, gluten-free tamari, and sesame seeds to garnish.