Ahi Tuna Poke Bowl with Citrus Ponzu and Creamy Sriracha Sauce

• Gluten free

• Seafood

  • 1 lb Ahi tuna, sushi-grade

• Produce

  • 2 Avocados
  • 1 Cilantro, leaves
  • 1 cup Cucumber
  • 1 cup Edamame
  • 3 Green onions
  • 1 Jalapeno pepper
  • 1 cup Mango

• Condiments

  • 1 Furikake
  • 1 splash Lemon or lime juice
  • 2 tbsp Lime or lemon juice
  • 1/4 cup Mayonnaise
  • 1 tbsp Mirin
  • 1/2 cup Soy sauce
  • 1 tbsp Sriracha

• Pasta & Grains

  • 3 cups White or brown rice

• Baking & Spices

  • 1 Sesame seeds

• Oils & Vinegars

  • 1 tbsp Sesame oil, toasted

• Nuts & Seeds

  • 1/2 cup Macadamia nuts

• Drinks

  • 1/4 cup Orange juice, freshly squeezed

Found on lemonblossoms.com

Description

Directions

• Add mayonnaise, sriracha and lemon juice to a small mixing bowl. Mix to combine. Season with salt and pepper to taste if needed.
• In a bowl add the soy sauce, orange juice, lime juice and mirin. Whisk well to combine.
• Place the tuna in a medium mixing bowl with the green onions (reserve a little bit of the green onions to sprinkle on top of the bowls at the end). Add some of the ponzu (to your taste, you can reserve some to pour over the rest of the ingredients). Add sesame seeds. Mix gently to combine. Cover and refrigerate for 30 minutes to an hour.
• If you let the fish sit for longer time, the citrus in the ponzu will slowly cook the fish.
• Put rice into serving bowls and top with your desired toppings. Add extra ponzu if desired and drizzle a bit of toasted sesame oil (optional). Add the chilled tuna. Top with macadamia nuts (optional), and drizzle with the creamy Sriracha sauce.