Keto Spicy Tuna Gimbap (Seaweed Rice Rolls)

Ingredients

• 4 cups Cauliflower rice
• about 340 g Tuna (canned in water)
• 2 tbsp Mayonnaise
• 1 tsp Sriracha
• 1 medium Avocado
• 1/2 cup Carrot
• 1/2 cup Cucumber
• 4 sheets Seaweed sheets (nori)
• 1 tsp Sesame oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the about 340 g of tuna (drained), 2 tbsp of mayonnaise, and 1 tsp of sriracha. Mix well until everything is evenly coated.
2. 2Prepare your rolling station: lay one of the 4 sheets of seaweed (nori) shiny-side down on a clean, dry surface. Spread about 1 cup of the cauliflower rice evenly over the seaweed, leaving a 2.54 cm border at the top edge.
3. 3Arrange your fillings on top of the cauliflower rice. Place about one-quarter of the spicy tuna mixture in a line across the bottom third of the rice. Add slices from 1/2 medium avocado, about 2 tbsp of shredded carrot, and about 2 tbsp of sliced cucumber on top of the tuna.
4. 4Starting from the bottom edge closest to you, carefully and tightly roll the seaweed sheet up and over the fillings. Use the border at the top to help seal the roll. Repeat this process with the remaining 3 sheets of seaweed and the rest of the ingredients.
5. 5Using a sharp knife, slice each roll into 6-8 pieces. For easier slicing, you can lightly dampen the knife blade between cuts.
6. 6Arrange the sliced gimbap pieces on a serving plate. Lightly brush the tops of the gimbap with the 1 tsp of sesame oil.

Substitutions

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