1 pound ahi tuna or sushi-grade salmon, cut into 1/2-inch cubes
3 small radishes, thinly sliced
2 Persian cucumbers, diced
2 scallions, white and green parts, thinly sliced
1 avocado, pitted, peeled and sliced
4 teaspoons black sesame seeds
1 package wasabi-flavored toasted nori sheets, crumbled, for garnish (optional)
In a large skillet set over medium heat, add the cauliflower rice. Cook until it has released liquid and the liquid starts to evaporate, about 10 minutes. Add rice wine and 1 teaspoon rice vinegar and cook until the pan is nearly dry again. Turn off the heat and stir in sesame seeds. Set aside.
In a large bowl, whisk together soy sauce, remaining rice vinegar and rice wine, ginger, sesame oil and honey. Cover cubed tuna in half the dressing, reserving some to drizzle on the bowls.
To assemble the bowls, add 1/2 cup cauliflower sushi rice and top with cucumber, radish slices, scallions and a spoonful of poké. Garnish with avocado, black sesame seeds and wasabi nori crumble.