Prep Time::45 mins
Cook Time::15 mins
Additional Time:: 1 hr
Total Time:: 2 hrs
Servings::3
Yield::3 servings
Ingredients
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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
Directions
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.