Ingredients

The following ingredients have 4 Servings
  • 1.3 lb sashimi-grade tuna
  • ¼ cup coconut aminos
  • 2 tbsp unseasoned rice vinegar
  • 1 tbsp sriracha ((use more or less to adjust spiciness))
  • 1 tbsp toasted sesame oil
  • 1 tbsp unpasteurized honey
  • 1 tbsp minced fresh ginger
  • 3 tbsp tahini
  • 2 tbsp rice vinegar
  • 1 tbsp unpasteurized honey
  • 1 tbsp minced fresh ginger
  • 1 tsp sriracha ((use more or less to adjust spiciness))
  • 1 tsp toasted sesame oil
  • 5-6 drops fish sauce
  • 4 cups cooked calrose rice* (at room temperature)
  • 2 cups bean sprouts
  • 1 large carrot (spiralized)
  • 1 medium hass avocado (sliced)
  • 1 mango (cubed)
  • 8 strawberries (sliced)
  • 20-24 snow peas
  • 2 green onions (sliced)

Instruction

  • If you haven't done so already, cook the rice according to the instructions on the package (you'll need 2 cups of dry rice to get the required amount of cooked rice) and then let it cool to room temperature.
  • While the rice is cooling, cut the tuna into approximately 1/2" cubes and place it in a medium bowl.
  • Combine the coconut aminos, sriracha, rice vinegar, sesame oil, honey and minced ginger in a small measuring cup and whisk until well incorporated; pour over the tuna and toss gently to coat the fish. Refrigerate for at least 15 to 20 minutes.
  • Meanwhile, make the spicy sauce: simply combine all the ingredients and whisk until well incorporated.
  • To serve, place about 1 cup of rice at the bottom of 4 bowls, top with your choice of vegetables and then spoon the fish over the veggies, dividing it equally between all four bowls. Drizzle with spicy sauce and sprinkle with a pinch of sesame seeds, if desired.
  • Enjoy without delay.