tuna poke bowls with spicy mayo

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THE RECIPE

tuna poke bowls with spicy mayo

INGREDIENTS

• 2 large carrots, cut into ribbons or shredded

• 3 cups steamed white jasmine rice, brown rice, or quinoa

• 1 cup mango, cut into chunks

• 1 cup shredded purple cabbage

• 1 avocado, cubed or sliced

• 1-2 red fresno chiles sliced

• 1/2 cucumber, seeded and cut into matchsticks

• 1/4 cup fresh ginger

TUNA AND MARINADE

• 1 pound ahi tuna, cut into 3/4-inch pieces

• 1/2 cup hot chili sesame oil

• 1/4 cup low-sodium soy sauce

• 2 tablespoons rice vinegar

• 2 teaspoons fresh ginger, grated

• 1 teaspoon black or white sesame seeds

SPICY MAYO SAUCE

• 2 tablespoons light mayonnaise

• 2 teaspoons sriracha sauce

INSTRUCTIONS

1. In a large bowl, combine all of the ingredients for the tuna marinade. Whisk the dressing until well-combined and then add the tuna, tossing to coat.

2. Make the sauce. Whisk or shake together the mayonnaise and sriracha to combine. Set aside.

3. Assemble the bowls. Add rice to each bowl and top with desired toppings. Top with tuna and garnish with sesame seeds before serving. Enjoy!