NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna

0.5 cup Shelled edamame

1 cup Cauliflower rice

0.25 whole Avocado

1 tsp Sesame oil

1 tbsp Coconut aminos

1 tsp Sesame seeds

0.5 cup Cucumber

2 medium Radishes

1 stalk Green onion

0.5 tsp Fresh ginger

0.25 tsp Sea salt

PREPARATION

• 1

  Pat the sushi-grade ahi tuna dry with a paper towel and cut into uniform 1/2-inch cubes.

• 2

  In a small glass bowl, whisk together the coconut aminos, sesame oil, finely grated fresh ginger, and sea salt.

• 3

  Add the tuna cubes to the marinade, tossing gently to coat, and let them marinate in the refrigerator for 10 to 15 minutes.

• 4

  Steam the cauliflower rice in a covered pan with a splash of water for 3 to 5 minutes until tender then transfer to a serving bowl.

• 5

  Thinly slice the cucumber and radishes into rounds, and dice the avocado into small chunks.

• 6

  Arrange the marinated tuna, edamame, cucumber, radishes, and avocado in sections over the cauliflower rice base.

• 7

  Thinly slice the green onion and sprinkle it over the bowl along with the sesame seeds for a final crunch.