Current Tuna Poke Bowl with Sriracha Mayo

This recipe was developed by Chef Pat McManus, Dawn de Groot, and their team at the University of Nebraska – Lincoln during one of our product trainings.

Servings: 4
Serving size: 1 bowl

Ingredients

1 tsp. ginger, grated
1 tsp. garlic, minced
3 green onions, thinly sliced
12 oz. Current Tuna cubes
2 cups brown or white rice
1 cup mango, diced
1 cup cucumber, diced
1 cup avocado, diced
1 cup strawberries, sliced
1 cup fruit/vegetable of choice, diced
Furikake, optional garnish

Sriracha mayo
3 Tbsp. vegan mayo
1 Tbsp. sriracha

Sesame soy sauce
1/4 cup soy sauce
1 Tbsp. rice wine vinegar
1 Tbsp. sesame oil

Preparation

1. Combine vegan mayo and sriracha mayo. Set aside.
2. Combine soy sauce, green onion, ginger, garlic, rice wine vinegar, and sesame oil. Mix well, and add 4 oz. Current Tuna cubes.
3. Marinate in fridge for 30 minutes to an hour.
4. Divide rice between four bowls.
5. Top rice with 3 oz. of tuna and 1/4 cup of each chosen fruit and vegetable.
6. Drizzle 1 Tbsp. of sriracha mayo over bowl contents.
7. Sprinkle with leftover green onion slices and furikake, if desired.
8. Serve immediately.