Place tuna in a shallow bowl and add coconut aminos, ginger, and sesame oil. Toss to coat, cover, then place in fridge to cool while you make the rest of the dish.

In a small saucepan, add coconut aminos and sriracha and place over medium heat. Let reduce for 5-8 minutes until thickened and mixture coats the back of a spoon.

While the sauce cooks, place ghee in a large non-stick sauté pan over medium heat. Add cauliflower rice and cook down for about 5 minutes, then add salt and garlic powder and cook for another 5 minutes.

While the rice cooks, cut up mango, avocado, green onions, and cilantro then set aside.

Whisk together mayo and sriracha.

Once the sauce is done cooking, add a couple tablespoons to 4 bowls. Then add the cauliflower rice evenly throughout along with the chilled tuna, mango, avocado, green onions, cilantro, and sesame seeds. Lastly, add the spicy sauce on top – you can simply spoon in on top OR add it to a ziploc bag then cut off the end to create clean zigzag lines on top of your poké bowl!