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.