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Healthy Avocado Tuna Salad Sushi Bowls {Gluten Free, Low Mercury}

  • Total Time: 11 minutes
  • Yield: 2 1x


Healthy Avocado Tuna Salad Sushi Bowls {Gluten Free, Low Mercury}


  • For the TUNA SALAD:
  • 5 oz canned wild caught canned tuna
  • 1/2 ripe avocado (half in salad half sliced)
  • 1/4 cup chopped red onion
  • 1/4 tsp minced garlic
  • 1/4 tsp sea salt and black pepper
  • 12 tsp gluten free chili sauce
  • 2 tbsp paleo mayo or greek yogurt (to make extra creamy, but it’s optional}
  • 1 tsp rice vinegar or balsamic vinegar
  • 1 cup shredded cabbage (green)
  • 1/2 cucumber (spiralized or julienned)
  • 1/2 avocado sliced
  • a few slices of red onion optional
  • 3/4 cup cooked white rice (or cauliflower rice for paleo option)
  • Black Sesame seeds
  • Seaweed chips to act as the croutons optional
  • For the OPTIONAL Salad DRESSING:
  • 1 tbsp sesame oil
  • 1 tbsp tamari
  • Chili sauce


  1. First drain your canned tuna and place in a bowl. Mix in the avocado, onion, garlic, seasoning, optional mayo, vinegar, and chili sauce. Mix until creamy. Set aside.
  2. Next cut or spiralize your slice your cucumber. Best to deseed if you are spiralizing.
  3. Make sure your rice is cooked, or just use leftovers.
  4. Arrange your cabbage, cucumber, rice, and tuna on a large salad plate or bowl.
  5. Place sliced avocado on top and garnish with sesame seed.
  6. Add your optional dressing and/or extra chili sauce.
  7. So great with nori/seaweed chips as the scooper or just flaked on top.
  8. Mix it all up or serve as is!
  9. This serves 2 small salad bowls or one VERY large hungry sushi lover bowl


This serves 2 smaller salad bowls, but with the rice makes heartier and around 350 calories each.

or you can enjoy ONE LARGE hungry sushi lover bowl.

  • Prep Time: 10 min
  • Cook Time: 1 min