Fish
Prep Time: 30 minutes
Cook Time: Y minutes
Serves: Z

Ingredients:

• 3 tbsp mayonnaise (regular)
• 1 tbsp Sriracha hot sauce
• 3 tbsp Tamari (or regular soy sauce)
• 1 tsp Asian rice wine vinegar
• 1 tsp Asian toasted sesame oil
• 1 tsp granulated sugar
• 1/4 tsp ginger powder
• 1/4 tsp wasabi paste
• 2 cups shredded green leaf lettuce
• 2 cups sashimi-grade tuna (salmon, or other fish (towel-dried and cubed))
• 1 small cucumber (seeded and sliced)
• 1 whole mango (very ripe, peeled and cubed)
• 1 avocado (semi-ripe, cubed)
• Garnishes: Chopped cilantro (green onions, toasted sesame seeds, Furikake (highly recommended))
• Serve with: Sushi rice, short grain white rice, Jasmine rice, or brown rice

Steps:

1. Make Sriracha Mayo: Stir together the mayo and Sriracha in a small bowl. Cover and chill until ready to use.
2. Make Sesame-Soy Sauce: In a bowl, hand-whisk together all Sauce ingredients. Stir cubed tuna/salmon into the sauce, coating well. Cover and keep chilled until ready to assemble bowls.
3. Assemble Bowls: Divide cooked rice into 4 smaller bowls (or 2 larger bowls). Evenly layer each bowl according to order: lettuce, marinaded tuna/salmon, cucumber, mango, and avocado. Garnish as desired. Drizzle with Sriracha Mayo. Serve immediately.