Marinate your diced sushi grade tuna in coconut aminos garlic sauce, regular sauce, minced garlic, and ginger for 2 hours in the fridge.
Sautee “riced” cauliflower in a little bit of coconut oil with 1/2 cup of green onions, garlic salt, salt & pepper. Cook until softened.
Dice your cucumbers and pineapple, slice your avocado and chop up your green onion.
Assemble! Place a scoop of “rice” on the bottom and lay your tuna, cucumber, pineapple, avocado, and green onion on top. I also added some dehydrated crispy onions that I bought from a vegan store.
Top with THIS sauce: Mixture of Tessemae’s ranch and Frank’s Red Hot. The ratio depends on how hot you like it.