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Serves 4

We love sushi just as much as you, that’s why we are excited to share this recipe with flavorful nori, crisp veggies, creamy avocado and fresh ahi tuna. We’re dipping ours into coconut aminos which can be found in the Asian aisle at your market.

Prep Time: 20 minutes
Cooking Time: 5 minutes

2 cups riced cauliflower
1 teaspoon arrowroot powder
4 Nori sheets
1 large carrot, peeled & sliced in thin matchsticks
1 large cucumber, sliced in thin matchsticks
1 medium avocado, peeled & sliced
4 ounces of Ahi tuna, minced
1 tablespoon sesame seeds
4 tablespoons coconut aminos


Heat the cauliflower rice in a skillet set to medium heat, stirring often until it is soft, about 5 minutes. Turn off the heat and stir in the arrowroot powder. Transfer to a bowl and allow to completely cool in the fridge.

Arrange a bamboo sushi on a cutting board. Place a nori sheet on top of the bamboo and spread with cauliflower rice.

Arrange carrot, cucumber, avocado and tuna in a line down the nori.

Fold the nori up, starting from the bottom, lifting the bamboo with the nori, then carefully tucking the nori under the filling as you pull the bamboo sheet out from the nori.

Continue pulling and rolling until complete.

Cut into 1” pieces with a sharp knife, cleaning your knife between each slice.

Serve immediately between 4 with sesame seeds and dipping into coconut aminos, storing any leftovers in the fridge for up to 3 days.


Calories: 170
Carbs: 14
Net Carbs: 8
Protein: 10
Fat: 7