SPICY TUNA POKE BOWLS (OBSESSED!) – SKINNYTASTE
Provided by: Gina
Total time: 15 minutes
Prep time: 10 minutes
Cook time: 5 minutes
|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|
|2 tablespoons light mayonnaise|
|2 teaspoons sriracha sauce|
|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))|
- In a small bowl combine the mayonnaise and sriracha, thin with a little water to drizzle.
- 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.
- In 2 bowls, layer 1/2 the rice, 1/2 the tuna, avocado, cucumber and scallions.
- Drizzle with spicy mayo and sesame seeds and serve with extra soy sauce on the side, if desired.
ServingSize 1 bowl, Calories 397 kcal, CarbohydrateContent 33.5 g, ProteinContent 32.5 g, FatContent 14.5 g, SaturatedFatContent 2 g, CholesterolContent 48 mg, SodiumContent 864.5 mg, FiberContent 6 g, SugarContent 3 g