If you’re a sushi aficionado looking to explore beyond the conventional, or perhaps you’re on a low-carb journey seeking to satisfy those sushi cravings, you’ve landed in the right place. Today, we’re transforming the beloved spicy tuna roll into an innovative, guilt-free delight: Spicy Tuna on Crispy Cauliflower Cakes. This recipe is not only a healthier take on a classic favorite but also a celebration of vibrant flavors and exciting textures.

Ingredients You’ll Need:

  • Sashimi-grade tuna (finely chopped)
  • Avocado
  • Green onions
  • Frozen riced cauliflower
  • Rice vinegar
  • Salt and pepper
  • An egg
  • Olive oil
  • Spicy mayo
  • Jalapeño
  • Toasted sesame seeds

From Market Fresh to Kitchen Ready:

This culinary adventure begins with finely chopping sashimi-grade tuna. If you’re in for a flavorful shortcut, grab some pre-seasoned poke—like I did from my local Farmer’s Market—that already has a burst of seasonings and spring onions. Then, you’ll also want to finely chop some avocado and green onions for a creamy texture and a punch of sharpness, respectively.

Mastering the Cauliflower Cakes:

The foundation of this dish is the cauliflower cakes, an excellent stand-in for the rice typically found in sushi. If you’re using frozen riced cauliflower, as I did, you’ll want to toast it in a skillet first. This step is crucial for removing all the water, ensuring the cauliflower gets a bit golden brown, just the way we want it.

Season your cauliflower rice with some rice vinegar, salt, and pepper to taste before adding an egg and mixing it thoroughly. The egg acts as a binder, helping your cauliflower mixture achieve the perfect consistency for forming into cakes.

Here’s where it gets fun: I prefer cooking my cauliflower cakes in a waffle iron for perfect crispiness with minimal fuss. However, if you don’t have a waffle iron, there’s no need to worry. You can easily form little patties and fry them up in a pan with some olive oil. The goal is golden brown and crispy cakes that’ll hold up against the juicy, spicy tuna topping.

The Grand Assembly:

Once your cauliflower cakes are ready, cut them into quarters and start topping them with your avocado and spicy tuna mixture. The creamy avocado provides a rich contrast to the zing of the tuna, creating a symphony of flavors in your mouth.

But we’re not stopping there. Sprinkle some spring onions for an extra layer of flavor, a drizzle of spicy mayo for that creamy heat, and a few slices of jalapeño for an additional kick. And because we eat with our eyes first, finish off with a sprinkle of toasted sesame seeds for a touch of nuttiness and a restaurant-worthy presentation.

There You Have It: A Sushi-Inspired Masterpiece

And voilà! You’ve just created Spicy Tuna on Crispy Cauliflower Cakes. Mmm, your kitchen has just turned into the trendiest sushi spot in town. By reimagining traditional sushi with this low-carb alternative, you’re not just treating yourself to a delightful meal; you’re also embracing a healthier lifestyle without sacrificing flavor.

Whether you’re a seasoned sushi lover or new to the scene, this recipe is a surefire way to impress at your next dinner party or indulge in a solo culinary escapade. So, here’s to your health, taste buds, and love for all things sushi. Itadakimasu! 🍣

low carb spicy tuna


Low Carb Spicy Tuna on Crispy Cauliflower Cakes

Course dinner, lunch
Cuisine Japanese
Prep Time 10 minutes
Cook Time 1 minute
Servings 4
Calories 311kcal


For the spicy tuna mixture:

  • 1 pound ahi tuna finely chopped into small pieces
  • 1/4 cup mayonnaise Kewpie mayo preferred
  • 3 tablespoons sriracha
  • 1 tablespoon coconut aminos
  • 2 teaspoons sesame oil
  • 1/4 cup green onions thinly sliced

For the Cauliflower Rice:

  • 1 cup frozen riced cauliflower
  • 1 tbsp rice vinegar
  • 1 tsp salt
  • 1 tsp pepper
  • 1 egg

For the toppings:

  • Avocado mashed
  • Spring Onion chopped
  • Toasted Sesame Seeds
  • Spicy Mayo
  • Jalapeno sliced into coins, optional


  • Combine all the Spicy Tuna mixture ingredients together in a bowl and set aside.
  • In a skillet, add the frozen cauliflower and heat over medium-high until all the moisture has evaporated and cauliflower is slightly toasted.Transfer to a bowl and add rice vinegar, salt, pepper and egg. Mix with a fork until well combined. In 3 – 4 batches, cook the cakes in a mini waffle maker until golden and crispy. Coat both sides of the waffle iron with olive oil or avocado spray to ensure the cakes don’t stick and to get a nice, crispy finish.
  • Quarter the cauliflower waffles / cakes and top with avocado, spicy tuna, spring onions, a slice of jalapeno, and toasted sesame seeds. Drizzle with spicy mayo.


@lowcarblolita Craving sushi without the carb guilt? 🍣 These Spicy Tuna Cauliflower Cakes are a #LowCarb solution! 🥑🌶 Discover the secret to turning #CauliflowerRice into delicious, crispy cakes. #HealthyEating #KetoFriendly #GlutenFree #foodtiktok #recipe #foodlover #healthyrecipes #easyrecipes ♬ original sound – Lolita


Calories: 311kcal | Carbohydrates: 4g | Protein: 29g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 90mg | Sodium: 1086mg | Potassium: 461mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2625IU | Vitamin C: 28mg | Calcium: 33mg | Iron: 2mg

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