Tuna Poke Bowl with Sriracha Mayo

Tuna Poke Bowl with Sriracha Mayo 

Recipe adapted from Chew Out Loud 
Serves 4 

Sriracha Mayo 

• 4 tablespoons mayonnaise 
• 1 tablespoon Sriracha hot sauce 
• 1 teaspoon s.a.l.t. sisters Sriracha Infused Sea Salt 

Sesame Soy Sauce 

• 4 tablespoons Soy Sauce 
• 2 teaspoon rice vinegar 
• 2 teaspoon toasted sesame oil 
• 1 teaspoon raw cane sugar 
• 1 teaspoon ginger, peeled and grated 
• ¼ - ½ teaspoon wasabi paste 

Additional Ingredients for Bowls 

• 4 cups white or brown rice, cooked  
• 2 cups shredded green leaf lettuce 
• 2 cups sashimi-grade tuna, towel-dried and cubed 
• 1 small English cucumber, thinly sliced 
• 1 mango, peeled and cubed 
• 1 avocado, cubed 
• 2 green onions, sliced 
• Toasted sesame seeds 
• s.a.l.t. sistersSriracha Infused Sea Salt 

For Sriracha Mayo 

Stir together the mayo and Sriracha in a small bowl.  Cover and keep chilled until ready to use. 

For Sesame-Soy Sauce 

In a bowl, whisk together all sauce ingredients.  Stir in tuna cubes, coating well.  Cover and keep chilled until ready to assemble bowls.  

Assemble Bowls 

Divide cooked rice into 4 bowls.  Add additional ingredients, lettuce, tuna, cucumber, mango, avocado, green onions, sesame seeds and Sriracha Infused Sea Salt.