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Tuna Mango Poke
This tuna mango sushi is gorgeous - featuring a rainbow of vegetables and fruits - flavourful, & packed with nutrition. It's relatively low carb, too!
Servings: 2 people
- ½ lb Sashimi grade Tuna
- 2 tablespoon Soy sauce
- 1 tablespoon Calamansi juice* or rice vinegar
- 1 teaspoon sesame oil
Low Carb Sushi “Rice”
- 1 small head cauliflower
- 2 tablespoon Seasoned rice vinegar
- 2 teaspoon Sugar
- ¾ teaspoon Salt
- Carrots shredded, julienned, or ribboned with a veg peeler
- Edamame defrosted and salted
- English cucumber sliced
- Green Onions thinly sliced
- Jalapeno slices
- Mango peeled and sliced
- Nori cut into small ribbons
- Purple Cabbage thinly sliced
- Watermelon Radish thinly sliced
- Sesame seeds
- Mango sauce
For Marinated Fish:
Trim tuna, if needed. Using a sharp knife, slice tuna into small chunks - ½" cubes or so. Place in a glass bowl.
Mix together Soy sauce, juice, and sesame oil, pour over fish. Stir well to coat.
Cover with plastic wrap, chill for 30 minutes.
For Low Carb Sushi “Rice”:
Chop cauliflower into small florets, transfer to a food processor.
Blitz until cauliflower resembles rice. Transfer to a microwave safe dish.
Microwave for about 5 minutes - stirring every once in a while, until hot and cooked through.
Mix together rice vinegar, sugar, and salt. Pour over hot “rice”, stir well to combine.
Divide warm “rice” between two bowls. (I like to use wide, shallow bowls for this).
Arrange fruit, vegetables, and marinated tuna on top of the rice.
Drizzle with Mango Sauce, sprinkle with sesame seeds.
Calories: 336kcal | Carbohydrates: 18g | Protein: 32g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 43mg | Sodium: 1970mg | Potassium: 1053mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2588IU | Vitamin C: 75mg | Calcium: 53mg | Iron: 3mg