Avocado and Tuna Poke Bowl

• Seafood

  • 1/3 lb Tuna, sushi-grade

• Produce

  • 1 Avocado
  • 2 cloves Garlic
  • 1 Japanese cucumbers, prepared
  • 2 Scallions

• Condiments

  • 1/4 cup Mayonnaise
  • 1 tbsp Sriracha

• Pasta & Grains

  • 1 cup Japanese short-grain/sushi rice or good quality white rice

• Baking & Spices

  • 2 tsp Black sesame seeds
  • 1 Sea salt
  • 2 tsp Sesame seeds, white

• Oils & Vinegars

  • 2 tbsp Rice vinegar

• Deli

  • 1/2 cup Seaweed salad, prepared

• Other

  • 2 tablespoons tobiko (flying fish roe

Found on hapanom.com

Description

Ingredients

• 1 cup Japanese short-grain/sushi rice or good quality white rice
• 2 tablespoons rice vinegar
• 1 tablespoon Sriracha
• ¼ cup mayonnaise
• 2 cloves garlic, minced
• ⅓ pound sushi grade tuna*
• sea salt
• ½ cup prepared seaweed salad*
• prepared Japanese cucumbers
• 2 scallions, green parts only, thinly sliced into strips
• 1 avocado, diced
• 2 teaspoons black sesame seeds
• 2 teaspoon white sesame seeds
• 2 tablespoons tobiko (flying fish roe)

Directions

• Rinse the rice until the water runs clear and drain. Cook in a rice cooker according to the manufactures directions. If you dont have a rice cooker - place the rice into a heavy-bottomed pot. Add 1 cup of cold water and bring to a boil. Cover and cook over moderate heat for 10 minutes. Reduce the heat to low and cover for 10 minutes more. Remove from heat and allow to sit, covered for 10 minutes. Then drizzle evenly with rice vinegar and gently toss.
• In a small bowl, combine the Sriracha, mayo, and garlic. Refrigerate until ready to use.
• Cut the tuna into ½ inch pieces and season to taste with sea salt.
• Divide the rice evenly among two large bowls. Drizzle with the Sriracha-garlic mayo (use your desired amount), top with the tuna, seaweed salad, cucumbers, scallions, avocado, sesame seeds, and fish roe.
• Serve immediately and enjoy!