Easy #Lowcarb poke bowl! #recipe #cooking #tuna #sushi

By Fit Men Cook · 15 min

Ingredients

Instructions

1. Fill a large pot about a quarter full of water and bring it to a boil.
2. Pulse cauliflower florets and chunks in a food processor until they look like rice grains, taking care not to overblend.
3. Set the cauliflower in a mesh strainer over the boiling water, without letting it touch the water. Cover tightly and steam 10–15 minutes.
4. Let the cauliflower cool, ideally in the fridge.
5. Mix the mayonnaise, Sriracha, sesame oil, chili flakes (if using) and 2 tablespoons sesame seeds for the sauce.
6. Finely dice or almost mince the tuna or salmon with a sharp knife.
7. Gently fold the fish, green onions and sauce together in a bowl.
8. Divide the cooled cauliflower rice among 4 bowls, top each with the fish mixture, and sprinkle about 2 teaspoons sesame seeds on each. Add jalapeño, nori and wonton chips as desired.

Summarized from Fit Men Cook's video. Watch it for the details.

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