10 mins / 5 mins
1/2 lb sushi grade tuna, cut into 1/2 inch cubes
1/4 c sliced scallions
2 Tbls reduced sodium soy sauce or gluten-free tamari
1 tsp sesame oil
1/2 tsp Siracha
2 Tbls light mayonnaise
2 tsp Siracha sauce
For the bowl
1 c short grain brown rice or sushi white rice, cooked
1 c cucumbers, peeled & diced into 1/2 in cubes
1/2 (3 oz) medium avocado, sliced
2 scallions, sliced for garnish
1 tsp black sesame seeds
Reduced sodium soy sauce (optional)
Siracha 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.