Spicy Tuna Poke Bowl

• servings: 4 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

8 oz Sashimi Grade Tuna (– cut into 1/4 - 1/2'' cubes (it is easiest to dice tuna from a frozen state))

1 1/2 TBS Sriracha

1/2 tsp Chili Oil

Sea Salt (- to taste)

1 1/2 tsp Masago ((Capelin Roe) (SEE NOTES))

3 small Scallions (– thinly sliced, white & green parts separated)

1 tsp Sesame Seeds (– preferably toasted (I used a combination of both Black & White sesame seeds))

Optional Add-Ins ((SEE NOTES))

2 TBS Japanese Mayonnaise ((preferably Kewpie brand))

2 tsp Sriracha (- or more to taste)

Directions

Prepare spicy sauce

Prepare spicy tuna sauce mixture: In a medium sized mixing bowl combine Sriracha, chili oil and a pinch of sea salt. Stir to combine well.

Combine with tuna

Prepare the spicy tuna: Add the tuna, masago, white parts of the scallions and sesame seeds to the bowl. Gently mix together.

Chill

OPTIONAL: Cover the bowl and place the spicy tuna in the refrigerator for 30 minutes to allow the flavors to marry.

Mix spicy mayo

Prepare the Spicy Mayonnaise: Combine the mayonnaise and sriracha in a small bowl. Whisk well to mix together. Taste and adjust for spiciness with more sriracha if desired..

Serve: Drizzle spicy mayonnaise over tuna mixture and enjoy!

Notes

Add in Japanese cucumbers, avocado, and shaved carrots

Nutrition

• Calories: 91 kcal
• Total Fat: 4 g
• Saturated Fat: 1 g
• Cholesterol: 22 mg
• Sodium: 215 mg
• Total Carbohydrate: 1 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 13 g