Tuna Poke Bowl with Sriracha Mayo \nRecipe adapted from Chew Out Loud Serves 4 \nSriracha Mayo \n\n\n4 tablespoons mayonnaise \n\n\n1 tablespoon Sriracha hot sauce \n\n\n1 teaspoon s.a.l.t. sisters Sriracha Infused Sea Salt \n\n\n \nSesame Soy Sauce \n\n\n4 tablespoons Soy Sauce \n\n\n2 teaspoon rice vinegar \n\n\n2 teaspoon toasted sesame oil \n\n\n1 teaspoon raw cane sugar \n\n\n1 teaspoon ginger, peeled and grated \n\n\n¼ - ½ teaspoon wasabi paste \n\n\n \nAdditional Ingredients for Bowls \n\n\n4 cups white or brown rice, cooked \n\n\n2 cups shredded green leaf lettuce \n\n\n2 cups sashimi-grade tuna, towel-dried and cubed \n\n\n1 small English cucumber, thinly sliced \n\n\n1 mango, peeled and cubed \n\n\n1 avocado, cubed \n\n\n2 green onions, sliced \n\n\nToasted sesame seeds \n\n\ns.a.l.t. sistersSriracha Infused Sea Salt \n\n\n \nFor Sriracha Mayo \nStir together the mayo and Sriracha in a small bowl. Cover and keep chilled until ready to use. \n \nFor Sesame-Soy Sauce \nIn a bowl, whisk together all sauce ingredients. Stir in tuna cubes, coating well. Cover and keep chilled until ready to assemble bowls. \n \nAssemble Bowls \nDivide cooked rice into 4 bowls. Add additional ingredients, lettuce, tuna, cucumber, mango, avocado, green onions, sesame seeds and Sriracha Infused Sea Salt.