For the Bowls
- 3-4 cups white or brown rice
- 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)
- 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
- 1/4 cup mayonnaise
- 1-2 tablespoons tablespoons sriracha
- Splash of lemon or lime juice
For 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.
- In a bowl add the soy sauce, orange juice, lime juice and mirin. Whisk well to combine.
- 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.