Ingredients
3 cups cauliflower rice
3 tbsp seasoned rice vinegar
2 cans (5 oz each) tuna, drained
1 Persian cucumber, thinly sliced
1 tsp toasted black sesame seeds
1 tsp toasted white sesame seeds
2 green scallions, thinly sliced
3 tbsp mayonnaise
1–2 tbsp sriracha sauce (to taste)
1 tsp toasted sesame oil
Instructions
- Steam cauliflower rice until tender. While hot, drizzle with seasoned rice vinegar and mix well. Taste and adjust vinegar if desired.
- Divide cauliflower rice evenly into three meal prep containers (about 1 cup each).
- In a large bowl, whisk together mayonnaise, sriracha sauce, and toasted sesame oil until smooth. Adjust sriracha to taste.
- Add drained tuna to the spicy mayo and mix until fully coated.
- Divide tuna mixture evenly among the containers.
- Add cucumber slices to each container and sprinkle sesame seeds over cauliflower rice and cucumbers.
- Garnish tuna with sliced scallions. Store in the refrigerator for up to 3 days.
Notes
- Adjust spice level by adding more or less sriracha.
- Can substitute tuna with salmon or chicken.
- For a higher-carb version, use sushi rice instead of cauliflower rice.
- Best enjoyed cold or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Meal Prep
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 2g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 40mg
