Ahi Tuna Poke Bowl with Citrus Ponzu and Creamy Sriracha Sauce

By drinkfairy

Ingredients

• 3-4 cups white or brown rice, cooked
• 1 pound sushi-grade ahi tuna, diced
• 3 green onions, sliced
• 2 avocados, diced
• 1 cup diced cucumber
• 1 cup diced mango
• 1 cup shelled edamame, steamed
• 1 jalapeno pepper, sliced
• Cilantro leaves
• 2-3 tablespoons sesame seeds
• 1/2 cup macadamia nuts, chopped (optional)
• 1 tablespoon toasted sesame oil (optional)
• Furikake (optional)
• Citrus Ponzu
• 1/2 cup soy sauce (or gluten free tamari)
• 1/4 cup orange juice, freshly squeezed
• 2 tablespoons lime or lemon juice
• 1 tablespoon mirin (sweet rice wine) or rice vinegar
• Creamy Sriracha Sauce
• 1/4 cup mayonnaise
• 1-2 tablespoons tablespoons sriracha
• Splash of lemon or lime juice

Details

Adapted from lemonblossoms.com

Preparation

Step 1

InstructionsFor the Creamy Sriracha Sauce
Add mayonnaise, sriracha and lemon juice to a small mixing bowl. Mix to combine. Season with salt and pepper to taste if needed.For the Citrus Ponzu
In a bowl add the soy sauce, orange juice, lime juice and mirin. Whisk well to combine.For the Tuna
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.

Pile it up! 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.