Poke Bowl Recipe (with Sriracha Mayo!)

Homemade Poke Bowls are fun to make and eat, healthy, cheaper than ordering from a restaurant, and taste even better!

Prep Time: 30

Total Time: 30

Servings:

2 cups shredded green leaf lettuce
2 cups sashimi-grade tuna, salmon, or other fish (towel-dried and cubed)
1 small cucumber, seeded and sliced
1 whole mango, very ripe, peeled and cubed
1 avocado, semi-ripe, cubed
Garnishes: Chopped cilantro, green onions, toasted sesame seeds, Furikake (highly recommended)
Serve with: Cooked white or brown rice, about 3 cups cooked

Make Sriracha Mayo: Stir together the mayo and Sriracha in a small bowl. Cover and chill until ready to use.
Make Sesame-Soy Sauce: 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.
Assemble Bowls: Divide cooked rice into 4 smaller bowls (or 2 larger bowls.) Evenly layer each bowl according to order: lettuce, marinaded tuna/salmon, cucumber, mango, and avocado. Garnish as desired. Drizzle with Sriracha Mayo. Serve immediately.

Sriracha Mayo is highly recommended. Maybe make extra, as people love it!
Tamari soy sauce is much more balanced in flavor than regular soy sauce, and it happens to be gluten-free.
Furikake, a highly recommended ingredient, is easily found in Asian grocery stores or even in the Asian aisle of major supermarkets.
You can choose any favorite high quality fish you like. Ahi tuna and salmon are my favorites, but it's fun chatting with your local fishmonger about the options.
Cooked shrimp and grilled chicken can be used for those who prefer cooked protein.
The Asian rice wine vinegar, toasted sesame oil, and wasabi paste may be found in the Asian section of most major grocery.

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Course: Dinner, Lunch

Cuisine: Asian

Diet: Gluten Free, Low Fat

Method: Assemble, chop