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.