Spicy Tuna Poke Bowls (Obsessed!)

skinnytaste.com

Rhonda Johnson Bentley

subheading: For the tuna:

½ pound sushi grade tuna, cut into ½-inch cubes

¼ cup sliced scallions

2 tablespoons reduced sodium soy sauce or gluten-free tamari

1 teaspoon sesame oil

½ teaspoon sriracha

subheading: For the spicy mayo:

2 tablespoons light mayonnaise

2 teaspoons sriracha sauce

subheading: For The Bowl:

1 cup cooked short grain brown rice or sushi white rice

1 cup cucumbers, (from 2 Persian) peeled and diced ½-inch cubes

½ medium Hass avocado, (3 ounces) sliced

2 scallions, sliced for garnish

1 teaspoon black sesame seeds

Reduced sodium soy or gluten-free tamari, for serving (optional)

sriracha, for serving (optional)

Directions at skinnytaste.com

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