If you are a fan of sushi, then you will be all over this Strawberry Mango Tuna Poke Bowl! It's a bit like sushi in a bowl, like sushi made super easy... I'm telling you, nutritious food has never tasted this good!
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.
Cook the rice according to the directions on the package. You'll need 2 cups dry rice to get the required amount of cooked rice.