High protein, nutrient dense tuna sushi bowls!

Rice - cook white rice according to directions. When it’s finished cooking, add frozen cauliflower rice and a little grass-fed butter. Mix well and leave on low until cauliflower rice is tender. Season with sea salt.

While rice is cooking, prepare your spicy mayo by mixing together avocado mayo, sriracha, and 1 tsp lemon juice. Also prepare the dressing by mixing together avocado oil, honey, coconut aminos, 2 Tbsp lemon juice, 2 tsp sriracha, and minced garlic.

Tuna - season both sides of the tuna steak with everything but the bagel seasoning and sea salt. Heat a pan to medium heat and let it warm up for a few minutes, then add 2 Tbsp avocado oil. When oil is hot, add tuna steak to the pan and sear for 3-4 minutes per side. Remove from pan and slice.

Make your bowls - add a base of greens topped with your rice/cauliflower rice mixture, sliced tuna, cucumbers, avocado and whatever optional toppings you like (green onions, roasted seaweed, sliced jalapeños). Drizzle generously with spicy mayo and dressing.