Poke Bowl

Ingredients:

• 2 cups shredded green leaf lettuce

• 2 cups sashimi-grade tuna, salmon, or other fish (towel-dried and cubed)

• 1 small cucumber, seeded and sliced

• 1 ripe mango, peeled and cubed ( can purchase frozen and let thaw to save time) 

• 1 semi-ripe avocado, cubed

• Garnishes: Chopped cilantro, green onions, toasted sesame seeds, or fried onions 

1. Serve with: Cooked white or brown rice, about 3 cups cooked ( can use frozen rice to save time)

For the Sriracha Mayo:

• 3 Tbs olive or avocado based mayo 

• 1 Tbs Sriracha hot sauce

For the Sesame-Soy Sauce:

• 3 TBS soy sauce, tamari, or coconut aminos 

• 1 tsp rice wine vinegar

• 1 tsp sesame oil

• 1 tsp granulated sugar

• 1/4 tsp ginger powder

• 1/4 tsp wasabi paste

Instructions:

1. Make Sriracha Mayo: Stir together the mayo and Sriracha in a small bowl. Cover and chill until ready to use.

2. Make Sesame-Soy Sauce: In a bowl, hand-whisk together all Sauce ingredients. Stir cubed tuna/salmon into the sauce, coating well. Cover and keep chilled until ready to assemble bowls.

1. Assemble Bowls: Divide cooked rice into 4 smaller bowls (or 2 larger bowls.) Evenly layer each bowl according to order: lettuce, marinaded tuna/salmon, cucumber, mango, and avocado. Sprinkle with chopped cilantro, green onions, sesame seeds, and Furikake as desired. Drizzle with Sriracha Mayo. Serve immediately.