Ingredients
- 7–8 oz Sashimi grade tuna, diced
- 3 cups cauliflower rice
- 1/2 red onion, diced
- 1/2 cup shredded carrots
- 1 medium cucumber, sliced
- 1/2 avocado, sliced
- 2 sprigs green onion, chopped
- 1 tbsp coconut oil
- 1 tsp sea salt
- 1–2 tbsp coconut aminos
Instructions
- Place the coconut oil in a pan and heat over medium/low heat
- Add the cauliflower rice and top with sea salt and 1-2 tsp of coconut aminos
- Cook for 4-5 minutes or until the cauliflower softens
- Allow the cauliflower cool and divide between two bowls
- Begin to top the bowls with the remainder of the ingredients, dived up evenly between the two bowls
- Add the coconut aminos on top and serve with chop sticks
Nutrition
- Serving Size: 2 bowls