Spicy Tuna Poke Bowls made with chunks of fresh tuna, avocado, cucumbers, spicy mayo, scallions cut on the bias served on a bed of steamed rice - YES please!!
FOR THE TUNA
1/2 pound sushi grade tuna, cut into 1/2-inch cubes1/4 cup sliced scallions2 tablespoons reduced sodium soy sauce or gluten-free tamari1 teaspoon sesame oil 1/2 teaspoon sriracha
FOR THE SPICY MAYO
2 tablespoons light mayonnaise2 teaspoons sriracha sauce
FOR THE BOWL
1 cup cooked short grain brown rice or sushi white rice1 cup cucumbers, (from 2 Persian) peeled and diced 1/2-inch cubes1/2 medium Hass avocado, (3 ounces) sliced 2 scallions, sliced for garnish 1 teaspoon black sesame seedsReduced sodium soy or gluten-free tamari, for serving (optional)sriracha, for serving (optional)
In a small bowl combine the mayonnaise and sriracha, thin with a little water to drizzle.
In a medium bowl, combine tuna with scallions, soy sauce, sesame oil and sriracha. Gently toss to combine and set aside while you prepare the bowls.In 2 bowls, layer 1/2 the rice, 1/2 the tuna, avocado, cucumber and scallions.
Drizzle with spicy mayo and sesame seeds and serve with extra soy sauce on the side, if desired.
Servings: 1 Bowl
Amount Per Servings
Saturated Fat: 2g