In the bustling culinary scene of Los Angeles, where fusion cuisine thrives and the quest for innovative keto dishes never ends, there was a chef named Marco. Marco, a sushi aficionado with a zeal for the ketogenic lifestyle, sought to create a dish that would marry his love for traditional Japanese sushi with the dietary principles he cherished. His goal was to craft an offering that was not only delicious and in line with keto guidelines but also captured the vibrant energy and creativity of L.A.’s food culture. Thus, the idea for the Completely Keto Spicy Tuna Bomb was born.
Marco began with sushi-grade fresh tuna, meticulously chopping it into small bits to ensure each bite was filled with the ocean’s freshness. He then mixed the tuna with thinly chopped scallions, black pepper, and cayenne pepper for a kick, adding wheat-free tamari sauce for umami depth and a touch of coconut oil to bind the flavors together.
For the base, Marco turned to cauliflower rice, a staple in keto cuisine, sautéing it lightly with coconut oil, Swerve Sweetener, and apple cider vinegar to mimic the tangy sweetness of sushi rice, finishing it with a sprinkle of Pink Himalayan salt for balance.
To assemble the Spicy Tuna Bomb, Marco carefully layered the spicy tuna mix with thin slices of avocado and cucumber, creating a colorful and texturally diverse masterpiece. The final touch was a spicy mayo dip, combining Primal Kitchen Mayo with cayenne pepper and freshly squeezed lime juice, offering a creamy, spicy complement to the dish.
Marco’s Completely Keto Spicy Tuna Bomb became an instant hit, celebrated for its bold flavors, nutritional balance, and innovative approach to keto dining. It was more than just a meal; it was a reflection of Marco’s culinary journey, a blend of tradition and innovation, and a testament to the endless possibilities of fusion cuisine in the keto world. Through his creation, Marco not only delighted the palates of his patrons but also inspired others to explore the art of keto cooking, proving that creativity knows no bounds, even within the parameters of dietary restrictions.
Ingredients
Spicy Tuna Mix:
- 5 oz Sushi grade fresh tuna chopped into small bits
- 3 Scallions chopped very thin
- 1/8 Tsp black pepper
- 1/2 Tsp cayenne pepper
- 1 Tsp Wheat Free Tamari sauce
- 1/2 Tsp coconut oil
- 1/2 Avocado sliced thin
- 1 Small cucumber sliced into very thin strips
Cauliflower Rice:
- 10 oz Cauliflower rice
- 1/2 Tsp coconut oil
- 1/2 Tsp Swerve Sweetener
- 1/2 Tsp Apple cider vinegar
- 1/8 Tsp Pink Himalayan salt
Spicy Mayo Dip:
- 1/4 Cup Primal Kitchen Mayo
- 1/4 Tsp Cayenne pepper
- 1 Tsp freshly squeezed lime juice
Instructions
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Using a food processor rice the cauliflower into rice sized pieces by turning on and off quickly (check your local supermarket to see the availability of Cauliflower Rice in the freezer section)
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Saute Cauliflower rice in a pan with the oil, Swerve, vinegar and salt between 5-10 minutes until water is absorbed
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Place in refrigerator to cool for 30 minutes
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Put a nori sheet down on a bamboo roller sheet which should be covered with plastic wrap to prevent sticking
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Spread a very thin layer of cauliflower rice evenly over the entire nori sheet leaving a little less than an inch of space along the top of nori sheet
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Place Spicy tuna mixture in a row across
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Put a few pieces of avocado and cucumber strips on top of the tuna mix
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Start to roll sushi tightly using bamboo roller sheet, starting at the bottom end
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Serve with a small dipping bowl on the side using the spicy mayo recipe above
