Spicy Tuna Poke Bowl

Ingredients

• Bluefin tuna

  raw

  170g

• Scallions

  raw

  13g

• Tamari Soy Sauce

  San-J

  1 tbsp or 17g

• Sesame oil

  ¼ tsp or 1g

• Sriracha

  2 ½ tsp or 13g

• Greek yogurt

  plain, whole fat

  2 tbsp or 30g

• Brown rice

  long-grain, cooked

  ½ cup or 98g

• Cucumber

  raw, peeled

  ½ cup, pared, chopped or 67g

• Avocado

  raw

  ¼ fruit or 50g

• Scallions

  raw

  2 medium or 30g

• Sesame seeds

  whole, dried

  ½ tsp or 2g

Directions

1. For the tuna 0.25 pound sushi grade tuna (cut into 1/2-inch cubes) 0.13 cup sliced scallions 1 tablespoons reduced sodium soy sauce or gluten-free tamari 0.5 teaspoon sesame oil 0.25 teaspoon sriracha
2. For the spicy mayo 1 tablespoons of Greek Yogurt 1 teaspoons sriracha sauce
3. For The Bowl 0.5 cup cooked short grain brown rice 0.5 cup cucumbers ((from 2 Persian) peeled and diced 1/2-inch cubes) 0.25 medium Hass avocado ((3 ounces) sliced) 1 scallions (sliced for garnish) 0.5 teaspoon black sesame seeds Gluten-free tamari soy sauce (for serving ) sriracha (for serving (optional)
4. In a small bowl combine the mayonnaise and sriracha, thin with a little water to drizzle.
5. In a medium bowl, combine tuna with scallions, soy sauce, sesame oil and sriracha. Gently toss to combine and set aside while you prepare the bowl.
6. In a bowls, layer the rice, the tuna, avocado, cucumber and scallions.
7. Drizzle with spicy mayo and sesame seeds and serve with extra soy sauce on the side, if desired.