Tuna Poke Bowl

Ingredients

• 1/4 small Sweet Onion (– finely diced (about 3 TBS))
• 2 Green Onions (– thinly sliced)
• 3 TBS Low Sodium Soy Sauce
• 1 TBS Mirin
• 1 tsp Sesame Oil
• as needed Hawaiian Sea Salt
• 12-16 ounces Sushi-Grade Ahi Tuna Steak (– diced into 1/2 to 3/4-inch cubes)
• 1 Cup Seaweed Salad
• 4-5 Cups Spring Lettuce Mix ((substitute: Cooked Short Grain Sushi Rice, Steamed White Rice, or Cooked Brown Rice))
• 1 whole Avocado (– sliced)
• 1/4 whole English Cucumber (– diced)
• 1 large Mango (– peeled, cored & roughly chopped)
• 1 whole Lime (- juiced)
• 1 TBS Honey
• 1 tsp Mirin
• 3/4 tsp Sesame Oil
• 1/4 - 1/2 tsp Sriracha (or more to taste)
• 1-3 TBS Water (as needed*)
• Optional Add-ins/Toppings: Sliced Jalapeno, Tobiko, Sesame Seeds, Diced Mango, Wonton Chips, Cilantro, Chopped Macadamia Nuts, Shredded Carrots, Sugar Snap Peas, Sliced Radishes and/or Pickled Ginger.

Instructions

1. 1

   Make the Mango Dressing: Prepare the Mango Dressing: In the bowl of a food processor, add the mango, lime juice, honey, mirin, sesame oil, sriracha, and 1/8 tsp salt. Cover the bowl and process the ingredients until completely smooth. With the motor running stream in water, 1 tablespoon at a time, until the desired consistency is achieved (SEE NOTES). Taste and adjust the mango dressing to suit your own tastebuds. Then, set the dressing aside.

2. 2

   Make the Tuna Poke: Prepare the Tuna Poke: To a medium bowl, add the sweet onions, green onions, soy sauce, mirin, sesame oil, and a generous pinch of salt. Grab a whisk and vigorously stir the ingredients together until well to combined.Then, add the cubed tuna to the poke marinade and toss gently to coat the chunks of tuna in the marinade.

3. 3

   Assemble Poke Bowl: Arrange the lettuce or rice, seaweed salad, avocado, and cucumber in four large serving bowls.Then, top with the tuna poke mixture and any optional toppings you love. Drizzle the mango dressing all over the poke bowl and enjoy immediately!