For Sriracha Mayo: – 3 TB mayonnaise, regular – 1 TB Sriracha hot sauce
For the Sesame-Soy Sauce: – 3 TB Tamari, or regular soy sauce – 1 tsp Asian rice wine vinegar – 1 tsp Asian toasted sesame oil – 1 tsp granulated sugar – ¼ tsp ginger powder – ¼ tsp wasabi paste
For the Poke Bowl: – 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) – About 3 cups cooked rice of your choice
Instructions:
1. Make Sriracha Mayo: Stir together the mayo and Sriracha in a small bowl. Cover and chill until ready to use.
2. Make Sesame-Soy Sauce: In a bowl, hand-whisk together all Sauce ingredients.
3. Stir cubed tuna/salmon into the sauce, coating well. Cover and keep chilled until ready to assemble bowls.
4. 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.
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Printable recipe and vid: https://www.chewoutloud.com/dyi-healthy-poke-bowls-with-sriracha-mayo/
For Sriracha Mayo:
– 3 TB mayonnaise, regular
– 1 TB Sriracha hot sauce
For the Sesame-Soy Sauce:
– 3 TB Tamari, or regular soy sauce
– 1 tsp Asian rice wine vinegar
– 1 tsp Asian toasted sesame oil
– 1 tsp granulated sugar
– ¼ tsp ginger powder
– ¼ tsp wasabi paste
For the Poke Bowl:
– 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)
– About 3 cups cooked rice of your choice
Instructions:
1. Make Sriracha Mayo: Stir together the mayo and Sriracha in a small bowl. Cover and chill until ready to use.
2. Make Sesame-Soy Sauce: In a bowl, hand-whisk together all Sauce ingredients.
3. Stir cubed tuna/salmon into the sauce, coating well. Cover and keep chilled until ready to assemble bowls.
4. 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.
5 Garnish as desired. Drizzle with Sriracha Mayo.
Yummy