Tuna poke bowl meat

Poke bowls are so healthy and delicious*! For those of you who don't know, they're warm rice with cold, raw (marinated) fish and veggies on top. It's basically a sushi bowl. We ate them as often as possible while we lived in Japan. This tuna recipe was SO GOOD. Next on my to-do list is find a sticky rice recipe. (For the first go-round we used sticky rice bowls you heat in the microwave from Costco.) Use any veggies you want, really, but my favorites are avocado (pretty much a must-have), shredded/thinly sliced carrot, diced cucumber, and sliced green onion. One restaurant in Japan even cracked a raw egg onto the hot rice. It was...kinda good, but I'm not trying it at home. Be creative! The kids don't love raw fish but they ate what they "had" to. Serves 4.

Tuna Poke Bowls
1 lb. sushi-grade tuna
2 Tbsp. soy sauce
1 Tbsp. sesame oil
1 Tbsp. rice vinegar
1 tsp. honey
4 c cooked sticky rice (warm)

Spicy Mayo
1/4 c. light mayonnaise
1 tsp siracha

Toppings
2 avocados, peeled and sliced
1/2 c peeled, shredded/sliced carrot
1 c peeled, diced cucumber
1/4 c sliced green onion
1 Tbsp. black sesame seeds

1. Dice tuna into 3/4" cubes. Add tuna, soy sauce, sesame oil, rice vinegar, and honey to a medium bowl. Toss to combine; let sit (marinade) while preparing veggies and spicy mayo.

2. Spicy Mayo: Add mayonnaise and siracha to a small bowl. Stir to combine; season with salt and pepper. If you want it spicier, add more siracha. Spoon into a plastic bag; cut a small corner tip off. Set aside.

3. Divide evenly between 4 bowls: cooked rice, top with tuna, sliced avocado, carrot, and cucumber. Sprinkle green onion and sesame seeds over top. Squeeze spicy mayo over all. Serve immediately.

*1 bowl has 490 calories, 60 g carbs, 10 g protein, 25 g fat, 4 g sat. fat, 2 mg cholesterol, 649 mg sodium, 754 mg potassium, 12 g fiber, 3 g sugar, 147 vitamin A, 12 mg vitamin C, 63 mg calcium, 3 mg iron.