How to make a poke bowl at home with sushi-grade ahi tuna, rice, fresh vegetables, mango and a simple Sriracha Mayo. It's refreshing, flavorful and easy to make!
1cupcooked sushi rice or short grain white or brown rice
½lbsushi grade Ahi tunacut into ½ inch cubes
¼cupreduced sodium tamari
1Tablespoonfresh lime juice
1teaspoonsesame oil
1mangochopped into ½ cubes
1cupcucumberchopped
1jalapeno peppersliced
2green onionschopped
1avocadosliced
½cupradishesthinly sliced
¼cupseaweed salad
Black sesame seedsfor topping
Sriracha Mayo
3Tablespoonsmayo
1teaspoonSriracha
Waterto thin if desired
Instructions
Cook rice according to the package if you haven’t done so already.
Whisk together tamari, lime juice and sesame oil in a small mixing bowl. Add chopped tuna and mix so that all of the pieces are coated in the sauce. Place in the fridge while preparing the rest of the ingredients.
Whisk together mayo and sriracha in a small bowl. Add water as needed to reach desired consistency. Set aside.
Add ½ cup cooked rice to two bowls and top each bowl with tuna, cucumber, mango, jalapeno, green onions, avocado, radishes and seaweed salad. Drizzle on sriracha mayo and sprinkle with black sesame seeds. Serve immediately.