Spicy Tuna Bowls with Cauliflower Rice Meal Prep

Why You’ll Love This Recipe

This recipe brings together the bold flavors of spicy tuna sushi in a healthier, grain-free form. By swapping out traditional rice for cauliflower rice, you get a satisfying texture and taste with fewer carbs. It’s also incredibly easy to make, perfect for meal prepping, and customizable to your spice preference. Plus, with no need to cook fish, it’s fast, fresh, and fuss-free.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• cauliflower rice

• seasoned rice vinegar

• canned tuna, drained

• persian cucumber, thinly sliced

• toasted black sesame seeds

• toasted white sesame seeds

• green scallions, thinly sliced

For the spicy mayonnaise:

• mayonnaise

• sriracha sauce

• toasted sesame oil

Directions

1. Steam cauliflower rice until tender. While still hot, drizzle with seasoned rice vinegar and mix well. Taste and adjust vinegar if desired. Divide evenly into three meal prep containers (about 1 cup each).

2. In a large bowl, whisk together mayonnaise, sriracha sauce, and toasted sesame oil until smooth. Adjust sriracha to taste for desired spice level.

3. Add drained tuna to the spicy mayo and mix until fully coated. Divide the tuna mixture evenly among the containers.

4. Add cucumber slices to each container. Sprinkle sesame seeds over the cauliflower rice and cucumbers. Garnish tuna with sliced scallions.

5. Store in the refrigerator for up to 3 days.

Servings and timing

Servings: 3
Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes

Variations

• Swap tuna for cooked shredded chicken or canned salmon.

• Use regular sushi rice if you prefer a higher-carb version.

• Add shredded carrots, avocado slices, or edamame for extra flavor and nutrition.

• Adjust spice levels by adding more or less sriracha or using a different chili sauce.

• Try light mayonnaise or Greek yogurt for a lower-calorie dressing.

Storage/Reheating

Store the assembled bowls in airtight containers in the refrigerator for up to 3 days. These bowls are best enjoyed cold or at room temperature, so reheating isn’t necessary. If you prefer warm cauliflower rice, keep it separate and heat before serving, then add the tuna and toppings.

FAQs

1. How spicy are these tuna bowls?

The spice level depends on the amount of sriracha used. You can make them mild or extra hot to suit your taste.

2. Can I make this with fresh tuna instead of canned?

Yes, but you’ll need to sear or cube sashimi-grade tuna and adjust the recipe accordingly for safety and flavor.

3. What can I use instead of cauliflower rice?

You can use white rice, brown rice, quinoa, or any grain you prefer.

4. Is this recipe keto-friendly?

Yes, when made with cauliflower rice, this recipe is low-carb and suitable for most keto diets.

5. Can I freeze these bowls?

Freezing is not recommended, as the texture of cucumbers and mayo-based tuna changes after thawing.

6. Can I make the spicy mayo in advance?

Yes, you can make it up to 3 days ahead and store it in the fridge in an airtight container.

7. How do I make my own cauliflower rice?

Simply pulse raw cauliflower florets in a food processor until rice-sized, then steam or sauté until tender.

8. Can I use regular rice vinegar?

It’s best to use seasoned rice vinegar, as it has added sweetness and lower acidity, which balances the flavors better.

9. How much tuna is safe to eat per week?

Tuna consumption limits depend on the type and your health needs. Check official guidelines to ensure safe intake.

10. Can I make this dairy-free?

Yes, just use a dairy-free mayonnaise to keep the recipe completely dairy-free.

Conclusion

Spicy Tuna Bowls with Cauliflower Rice are a fast, fresh, and satisfying option for meal prep that delivers all the bold, crave-worthy flavors of sushi in a lighter, low-carb package. With just a few ingredients and 20 minutes, you can enjoy a nutrient-packed lunch or dinner that’s as customizable as it is delicious.

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