Ingredients
3
3 servings
- •1 pound cauliflower, cut into florets
- •5 ounces cream cheese, softened
- •1 tablespoon rice vinegar
- •3 teaspoons monkfruit sugar substitute
- •6 ounces sushi-grade ahi tuna, cubed
- •1 dash Sriracha hot sauce, or more to taste
- •3 sheets nori (dry seaweed)
- •1 medium avocado - peeled, pitted, and sliced
- •2 tablespoons sesame seeds
Instructions
- Pulse cauliflower florets in a food processor until riced.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower rice, cover, and steam, stirring occasionally, about 10 minutes.
- Transfer cauliflower rice to a bowl and stir in cream cheese, rice vinegar, and sweetener. Place in the refrigerator to chill until cold, about 1 hour.
- Mix the chopped tuna with Sriracha in a separate bowl to desired spiciness.
- Spread 1/3 of the cauliflower mixture on a plastic wrap-covered bamboo rolling mat until you have a square roughly the size of a nori sheet.
- Place one sheet of nori on top of the cauliflower rice square. Place 1/3 of the avocado slices and 1/3 of the tuna mixture along one edge on top of the nori. Carefully roll, starting from the edge with the fillings. Sprinkle with 1/3 of the sesame seeds and cut the roll into 6 slices with a sharp knife. Repeat with remaining cauliflower rice, nori, avocado slices, tuna mixture, and sesame seeds.
Nutritional Facts
Per 3 servings
- Calories: 407
- Carbohydrate: 21g
- Fat: 30g
- Fiber: 9g
- Protein: 22g
- Sugar: 4g
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