Tuna Mango Poke

5 from 4 votes

This tuna mango sushi is gorgeous - featuring a rainbow of vegetables and fruits - flavourful, & packed with nutrition. It's relatively low carb, too!

Prep Time15

Cook Time5

Chilling time30

Total Time50

Course: Main Course

Cuisine: American, Gluten-free, Japanese, Low Carb

Servings: people

Calories: 336kcal

Author: Marie Porter

Equipment

Sushi Knife
Food processor

Ingredients

Marinated Fish

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

For Assembly:

Avocado
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

Instructions

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.

To Assemble:

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.
Serve immediately

Nutrition