Dice the tuna and put into a bowl. Add the coconut Aminos, sesame oil, rice wine vinegar and chili garlic sauce. Stir to combine and put in the fridge for 2 hours to marinate.
Saute the cauliflower rice for 5 minutes, stirring, until heated through. Divide into two bowls.
Top the rice with the avocado, cucumber, cabbage, peanuts and ginger. Add the tuna to the bowl and drizzle with wasabi on top. Sprinkle with black sesame seeds.