If you love sushi, you’ll love this keto bowl reminiscent of sushi flavors, without the carb-heavy rice. We wanted it to be hearty enough for a meal so we combined tuna with cauliflower rice, adding cucumber, seaweed, scallion, and Japanese-inspired seasonings for satisfying taste. We made our sauce first to give the flavors of the mayo, sriracha, and vinegar time to meld. Then we cooked cauliflower rice, seasoning it with a dressing of rice vinegar, soy, and ginger.
Finally it was the star’s turn. Although sushi traditionally uses fish in its raw form, we found that briefly searing the tuna gave it a crisp, browned exterior we liked, while the interior stayed tender and juicy. Most cooked proteins need time to rest before slicing, but cutting the tuna immediately prevented carryover cooking and kept it at our preferred rare to medium-rare. For toppings, we loved sliced cucumber for its fresh crunch, creamy ripe avocado, and our simple, spicy mayo drizzled on top. If you prefer your tuna steaks cooked medium, observe the timing for medium-rare and tent the cooked steaks with foil for 5 minutes before slicing.
Jump to RecipeInstructions :
- Combine mayonnaise, sriracha, and 1 teaspoon vinegar in bowl; set aside. In medium bowl, whisk soy sauce, ginger, and remaining 1 tablespoon vinegar together; set aside.
- Pulse cauliflower in food processor until chopped into ¼- to ⅛-inch pieces, 6 to 8 pulses, scraping down sides of bowl as needed.
- Bring ¼ cup water to simmer in large saucepan over medium-high heat. Stir in cauliflower. Reduce heat to medium-low, cover, and cook, stirring occasionally, until cauliflower is tender, about 12 minutes. Stir in 2 tablespoons oil and half of soy sauce mixture and continue to cook, uncovered, stirring occasionally, until cauliflower rice is almost completely dry, about 3 minutes. Divide cauliflower mixture evenly between individual serving bowls; set aside.
- Pat tuna dry with paper towels and sprinkle with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steak until opaque at perimeter, translucent red at center when checked with tip of paring knife, and registers 110 degrees (for rare), or reddish pink at center when checked with tip of paring knife and registers 125 degrees (for medium-rare), 1 to 2 minutes per side. Transfer tuna to cutting board and immediately cut into 1-inch pieces.
- Add cucumber and remaining 1 tablespoon oil to bowl with remaining soy sauce mixture and toss to coat. Top prepared serving bowls evenly with tuna, cucumber, and avocado. Drizzle with mayonnaise sauce and sprinkle with scallion; nori, if using; and sesame seeds. Serve.
Seared Tuna Sushi Bowl
Ingredients
- ¼ cup mayonnaise
- 1 tablespoon sriracha
- 4 teaspoons unseasoned rice vinegar divided
- 2 teaspoons soy sauce
- 1 teaspoon grated fresh ginger
- 8 ounces cauliflower florets cut into 1-inch pieces
- ¼ cup extra-virgin olive oil divided
- 1 12-ounce tuna steak, 1 inch thick
- ¼ teaspoon table salt
- ¼ teaspoon pepper
- ⅓ English cucumber 5 ounces, halved lengthwise and sliced ¼-inch thick on bias
- ½ avocado 4 ounces, sliced ¼ inch thick
- 1 scallion sliced thin
- 1 sheet toasted nori halved lengthwise and sliced into thin strips (optional)
- 1 teaspoon toasted sesame seeds
Instructions
- Combine mayonnaise, sriracha, and 1 teaspoon vinegar in bowl; set aside. In medium bowl, whisk soy sauce, ginger, and remaining 1 tablespoon vinegar together; set aside.
- Pulse cauliflower in food processor until chopped into ¼- to ⅛-inch pieces, 6 to 8 pulses, scraping down sides of bowl as needed.
- Bring ¼ cup water to simmer in large saucepan over medium-high heat. Stir in cauliflower. Reduce heat to medium-low, cover, and cook, stirring occasionally, until cauliflower is tender, about 12 minutes. Stir in 2 tablespoons oil and half of soy sauce mixture and continue to cook, uncovered, stirring occasionally, until cauliflower rice is almost completely dry, about 3 minutes. Divide cauliflower mixture evenly between individual serving bowls; set aside.
- Pat tuna dry with paper towels and sprinkle with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steak until opaque at perimeter, translucent red at center when checked with tip of paring knife, and registers 110 degrees (for rare), or reddish pink at center when checked with tip of paring knife and registers 125 degrees (for medium-rare), 1 to 2 minutes per side. Transfer tuna to cutting board and immediately cut into 1-inch pieces.
- Add cucumber and remaining 1 tablespoon oil to bowl with remaining soy sauce mixture and toss to coat. Top prepared serving bowls evenly with tuna, cucumber, and avocado. Drizzle with mayonnaise sauce and sprinkle with scallion; nori, if using; and sesame seeds. Serve.