Serves 4

• 3 tablespoon mayonnaise

• 1 tablespoon sriracha

• 3 tablespoons soy sauce

• 1 teaspoon rice vinegar

• 1 teaspoon sesame seed oil

• 1 teaspoon sugar

• ¼ teaspoon ginger powder, or 1 teaspoon minced fresh ginger

• ¼ teaspoon wasabi paste

• 2 cups salad greens (any type of green lettuce will do)

• 1 pound sashimi-grade tuna, cubed into bite-size pieces

• ½-1 cup cucumber, diced

• 1 ripe mango, cubed

• 1 ripe avocado, cubed

• ½-1 cup red cabbage, thinly sliced

• ½ cup red onion, diced

• ½ cup edamame

• For garnishing: fresh cilantro (coarsely chopped), green onions (thinly sliced), and sesame seeds

• Rice, for serving

1. In a small bowl, combine the mayonnaise and sriracha. Mix together well until you no longer see white from the mayonnaise. Cover, chill, and set aside.

2. In a large mixing bowl, combine the soy sauce, rice vinegar, sesame seed oil, sugar, ginger powder, and wasabi paste. Mix together well. Add cubed tuna to the bowl and make sure all of the tuna is submerged in the marinade. Let the tuna marinade in the refrigerator for at least 30 minutes.

3. To assemble the bowl, put a layer of rice down at the bottom of everyone’s bowl. You can now arrange the bowl however you like, but I always like to create separate sections for each topping. So, along the outside of the bowl, I’ll add some lettuce, cucumber, mango, avocado, red cabbage, red onion, and edamame . In the middle I’ll add my tuna. I’ll drizzle some of the spicy mayo on top and sprinkle, liberally, the cilantro, green onions, and sesame seeds over everything.

4. Enjoy!