Current Tuna Poke Bowl with Sriracha Mayo

Current Tuna Poke Bowl with Sriracha

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.