Poke Bowl

Takes 30 minutes | Serves 4 |

A fresh and flavorful Poke Bowl with marinated sashimi-grade fish, served with rice, vegetables, and a spicy Sriracha mayo.

45 g mayonnaise

15 ml Sriracha hot sauce

45 ml Tamari or soy sauce

5 ml Asian rice wine vinegar

5 ml Asian toasted sesame oil

1 tsp granulated sugar

0.25 tsp ginger powder

0.25 tsp wasabi paste

100 g shredded green leaf lettuce

450 g sashimi-grade tuna or salmon

1 whole cucumber

1 whole mango

1 whole avocado

600 g cooked white or brown rice

some to taste chopped cilantro

some to taste green onions

some to taste toasted sesame seeds

some to taste Furikake

Sriracha Mayo

Stir together the mayonnaise and Sriracha in a small bowl. Cover and chill until ready to use.

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.

Divide cooked rice into 4 smaller bowls (or 2 larger bowls). Evenly layer each bowl with lettuce, marinated tuna/salmon, cucumber, mango, and avocado. Garnish as desired. Drizzle with Sriracha Mayo. Serve immediately.

600 calories per serving