Gluten-Free Hawaiian Poke Bowl with Spicy Mayo

Allergens

Fish (Fish), Soy, Sesame

Ingredients

• 6 oz sushi
• grade Ahi tuna, cubed 1/4 cup low
• sodium soy sauce (gluten
• free) 2 tablespoons rice vinegar 1 teaspoon sesame oil 1/2 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 avocado, sliced 1 cup cooked sushi rice 1 tablespoon green onions, thinly sliced 1 tablespoon toasted sesame seeds 2 tablespoons spicy mayo (recipe below)

Instructions

1. In a medium bowl, combine the soy sauce, rice vinegar, sesame oil, sugar, salt, and black pepper. Mix well and add the cubed Ahi tuna to marinate for about 10 minutes. Prepare sushi rice according to package instructions. In a separate bowl, prepare the spicy mayo by combining 2 tablespoons of mayonnaise, 1 teaspoon of sriracha, and a pinch of salt. Mix well and set aside. Assemble the poke bowls by dividing the cooked sushi rice among two serving bowls. Top each bowl with the marinated Ahi tuna, avocado slices, spicy mayo, green onions, and sesame seeds.

Chef’s Insight

For an extra burst of flavor, add a squeeze of lime juice to the marinade.

Notes

For best results, use fresh sushi-grade Ahi tuna and high-quality mayonnaise.