– 1 cup cooked sushi rice, short grain white or brown rice, served warm – ½ lb sushi grade Ahi tuna, cut into ½ inch cube – ¼ cup reduced sodium tamari, soy sauce or coconut amino – 1 Tablespoon fresh lime juice – 1 teaspoon sesame oil – 1 mango, chopped into ½ cube
– 1 cup cucumber, chopped – 1 jalapeno pepper, sliced – 2 green onions, chopped – 1 avocado, sliced – ½ cup radishes, thinly sliced – ¼ cup seaweed salad – Black sesame seeds, for topping Sriracha Mayo – 3 Tablespoons mayo – 1 teaspoon Sriracha – Water, to thin if desired
Place in the fridge to marinate for 5-10 minutes while you prepare the veggies and sauce.
In a small bowl, mix the mayonnaise and sriracha together until well combined. Add water if necessary for desired consistency. Set it aside.
Place ½ cup cooked rice in two bowls and add tuna, cucumber, mango, jalapeno, green onion, avocado, radish, seaweed and lettuce to each bowl.