1. Combine aioli ingredients in a small bowl. Set aside.
2. Combine the green onion, lime zest/juice, orange zest/juice, tamari, sesame seeds and ginger in a medium bowl. Add tuna and edamame and toss to combine.
3. Scoop rice into serving bowls and top with the tuna mixture, cucumber and avocado. Drizzle with aioli and serve.
Tuna Avocado Rice Bowls with Sriracha Aioli
Serves 4
All you need:
Aioli
1/2 cup mayo
2 tablespoons sriracha
Zest and juice of 1 lime
Salt, to taste
1 bunch green onion, thinly sliced
Zest and juice of 1 lime
Zest and juice of 1 orange
2 tablespoons reduced-sodium tamari
1 teaspoon sesame seeds
1 (2-inch) piece fresh ginger, peeled and grated
8 oz. sushi-grade tuna, diced small
1 cup shelled edamame
1 small cucumber, peeled, seeded and diced small
1 small avocado, peeled, pitted and diced
Jasmine rice, for serving
All you do:
1. Combine aioli ingredients in a small bowl. Set aside.
2. Combine the green onion, lime zest/juice, orange zest/juice, tamari, sesame seeds and ginger in a medium bowl. Add tuna and edamame and toss to combine.
3. Scoop rice into serving bowls and top with the tuna mixture, cucumber and avocado. Drizzle with aioli and serve.