For the tuna

1/2 pound sushi grade tuna, cut into 1/2-inch cubes

1/4 cup sliced scallions

2 tablespoons reduced sodium soy sauce or gluten-free tamari

1 teaspoon sesame oil

1/2 teaspoon sriracha

For the spicy mayo

2 tablespoons light mayonnaise

2 teaspoons sriracha sauce

For The Bowl

1 cup cooked short grain brown rice or sushi white rice

1 cup cucumbers, (from 2 Persian) peeled and diced 1/2-inch cubes

1/2 medium Hass avocado, (3 ounces) sliced

2 scallions, sliced for garnish

1 teaspoon black sesame seeds

Reduced sodium soy or gluten-free tamari, for serving (optional)

sriracha, for serving (optional)


1. In a small bowl combine the mayonnaise and sriracha, thin with a little water to drizzle.

2. 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 bowls.

3. In 2 bowls, layer 1/2 the rice, 1/2 the tuna, avocado, cucumber and scallions.

4. Drizzle with spicy mayo and sesame seeds and serve with extra soy sauce on the side, if desired.


Keywords: poke