(Serves 2) 

4 Tbsp of @saucylipsfoods Pineapple sauce 

4 Tbsp of @saucylipsfoods Jalapeño sauce 

juice of 1 lime 

1/2 pound of sushi grade tuna cut into bite size pieces

1/2 a mango cut into small cubes 

1 avocado cut into small cubes 

1 Persian cucumber cut into thin slices 

2 green onions thinly sliced 

1 tsp of toasted sesame seeds 

1/2 cup of shredded carrots 

1/2 cup of red cabbage 

12 oz bag of cauliflower rice (we used @traderjoes frozen riced cauliflower ) 

1 pack of @seasnax for making wraps or to cut into thin ribbons and sprinkle them all over

 

1- In a large bowl, whisk together the @saucylipsfoods dressing, sesame seeds, 1 tbsp of seaweed crumbs, and the green onions. Add tuna and toss to coat. Refrigerate for 15 minutes. 

2- Cook riced cauliflower as instructed in the package and let it cool down while you cut all the fruits and veggies. 

3- In a serving bowl,  add the rice to the bottom, top with the tuna,  and the cut fruits and veggies. 

5- when ready eat, mix everything in the bowl and drizzle more of the pineapple/jalapeño sauce if needed. Use the seaweed sheets for making wraps or eat with the chopsticks. 

ENJOY!!