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.