NUTRITION

SERVINGS

INGREDIENTS

6 oz Sashimi-grade ahi tuna

0.33 cup Cooked white rice

0.25 cup Shelled edamame

0.5 cup Cucumber

0.25 whole Avocado

2 medium Radishes

1 tbsp Tamari

0.5 tsp Toasted sesame oil

0.5 tbsp Avocado oil mayonnaise

1 tsp Sriracha

0.25 tsp Black sesame seeds

1 tsp Rice vinegar

PREPARATION

• 1

  Pat the ahi tuna dry with a paper towel and cut into 1/2-inch cubes using a sharp knife.

• 2

  In a small bowl, whisk together the tamari, toasted sesame oil, and rice vinegar until well combined.

• 3

  Add the cubed tuna to the marinade bowl and toss gently to coat, then let it sit for 5 minutes in the refrigerator.

• 4

  In a separate small ramekin, stir together the avocado oil mayonnaise and sriracha until the sauce is smooth and orange.

• 5

  Slice the cucumber into thin rounds, thinly slice the radishes, and cube the avocado.

• 6

  Place the cooked rice in the center of a shallow bowl and top with the marinated tuna.

• 7

  Arrange the edamame, cucumber, radishes, and avocado in sections around the tuna.

• 8

  Drizzle the sriracha mayo over the entire bowl and garnish with black sesame seeds before serving.