Base Ingredients

• 1 cup of white or brown rice

Poke Sauce

• ¼ cup low-sodium soy sauce
• 2 tsp. seasoned rice vinegar
• 2 tsp. sesame oil
• 1 tsp. mirin
• 1 tsp. fresh lemon juice
• ½ tsp. freshly grated ginger
• Pinch of crushed red pepper flakes

Tuna Mixture

• 1.5 lb. sushi-grade ahi tuna, cut into bite-size pieces
• 2 green onions, finely sliced
• 1 tsp. toasted sesame seeds

Toppings

• ½ cup small diced mango (not optional)
• ½ cup sliced avocado
• ½ cup sliced cucumber
• ¼ cup fried onions
• Spicy mayonnaise (for drizzling)

Garnish

• Toasted sesame seeds
• Additional finely sliced scallions

1. Prepare the Poke Sauce
   In a bowl, whisk together soy sauce, seasoned rice vinegar, sesame oil, mirin, lemon juice, ginger, and crushed red pepper flakes.
2. Marinate the Tuna
   Add the ahi tuna, finely sliced scallions, and sesame seeds to the sauce. Toss gently to coat. Refrigerate for at least 15 minutes or up to 1 hour to let the flavors meld.
3. Assemble the Poke Bowl
   Layer cooked rice at the bottom of the bowl.
   Arrange toppings—mango, avocado, cucumber, and fried onions—in sections over the rice.
   Add the marinated tuna in a central or prominent section of the bowl.
4. Finish with Garnishes
   Drizzle spicy mayonnaise and remaining poke sauce over the bowl. Sprinkle with toasted sesame seeds and additional sliced scallions.

Tip: For an extra burst of flavor, adjust the level of spicy mayonnaise to taste or add a few drops of sriracha for additional heat.