Low Carb Cauliflower Chirashi with Avocado and Seared Tuna

The low carb world is like the Wild West, in a way.

There are still foods to explore.  There are plenty of foods that have never been converted to a low carb version.  Take today’s recipe, for example.  I’ve heard of people using cauliflower rice in sushi rolls, but I’ve never heard of cauliflower rice chirashi before.  After a few google searches, I am pretty confident that this is the first cauliflower chirashi recipe in the whole wide world.

Not to brag.

Low Carb Cauliflower Chirashi Recipe

If you haven’t had it before, Japanese chirashi is a bowl of seasoned rice, topped with sushi.

It’s basically a sushi roll without the roll part.  You can put any mixture of sushi, eggs, and Asian vegetables you like in your chirashi bowl.  For this recipe I used seared tuna and avocado with some chopped scallions on top.  But you can make it as simple or as complicated as you like.

Chirashi is good like that.

Especially this new fangled cauliflower chirashi.

Low Carb Cauliflower Chirashi with Avocado and Seared Tuna

Ingredients

  • 1 medium sized head of cauliflower, riced
  • 1/4 cup rice vinegar
  • 2 tablespoons Swerve or equivalent sweetener
  • 1 teaspoon salt
  • 2 (5 oz) sushi grade tuna steaks, seared
  • 2 tablespoons vegetable oil, divided
  • 1/2 avocado
  • 1 scallion, sliced

Instructions

1.  Chop the cauliflower into florets.  Add to a food processor or high powered blender and pulse a few times until it is the consistency of rice.

2.  Place the riced cauliflower into a microwave-safe bowl and stir in 1 tablespoon of oil.  Cover the bowl tightly with plastic wrap, and microwave on High for 4 minutes.

3.  Warm the rice vinegar in the microwave for 30 seconds.  Add the sweetener and salt and mix until dissolved.

4.  Mix the vinegar seasoning with the cauliflower and refrigerate for an hour.  It should be room temperature or cooler when you serve it.  Split the cauliflower rice into three bowls.

5.  Salt and pepper the tuna steaks on both sides.  Add 1 tablespoon oil to a frying pan and sear the tuna steaks over medium heat for 1 1/2 minutes per side.  Cut into strips and top the chirashi rice bowls.

6.  Cut the avocado into slices and add to the chirashi bowls.  Garnish with sliced scallions.

SERVES: 3

PREP TIME: 10 MIN   COOK TIME: 7 MIN

NUTRITIONAL INFO: Calories 361 Fat 15g Protein 49g Carb 14g Fiber 6g Net Carbs 8g

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