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
