NUTRITION

SERVINGS

INGREDIENTS

4.5 oz yellowfin ahi tuna

0.25 cup cooked brown rice

1 cup cauliflower rice

0.5 cup shelled edamame

0.13 whole avocado

0.5 cup english cucumber

2 whole red radishes

1 tbsp tamari

0.5 tsp toasted sesame oil

1 tbsp rice vinegar

0.5 tsp grated fresh ginger

1 tsp black sesame seeds

1 whole green onion

PREPARATION

• 1

  Pat the yellowfin ahi tuna dry with a paper towel and cut it into 1/2-inch cubes using a sharp knife.

• 2

  In a medium glass bowl, whisk together the tamari, toasted sesame oil, rice vinegar, and grated fresh ginger until the marinade is well emulsified.

• 3

  Add the cubed tuna to the marinade and toss gently with a spoon to ensure every piece is coated, then cover and refrigerate for 15 minutes.

• 4

  While the tuna marinates, lightly steam the cauliflower rice until tender and ensure your brown rice is warmed through.

• 5

  In a large serving bowl, combine the cauliflower rice and brown rice to create a high-volume, nutrient-dense base.

• 6

  Slice the cucumber into half-moons, thinly shave the radishes, and slice the green onion on a bias.

• 7

  Arrange the marinated tuna, shelled edamame, cucumber, radishes, and avocado over the rice base.

• 8

  Garnish the bowl with black sesame seeds and the sliced green onions before serving immediately.