Tuna poke bowl with sriracha mayo, anyone? Yes! It’s the time of the year when I partner with Sedano’s to celebrate my roots and heritage. Hispanic Heritage Month is around the corner, and I’m working with my favorite Latin grocery store in Florida to bring a delicious poke bowl with a Latin twist.
This bowl is as tasteful as colorful. The rice is the canvas where you add all the colors and textures to create a nutritious bowl of tuna salad that you can have for lunch and dinner, and it’s perfect for those days you don’t want to cook.
Savings at Sedano’s
The base of this rice and tuna bowl is, of course, the rice. As usual, I bought Mahatma extra-long rice. Check this out: in your local Sedano’s, from 9/14 to 10/11, you can SAVE 50c when you buy ONE (1) Mahatma® White Rice 5 lb. product and SAVE $1 when you buy ONE (1) Mahatma® Jasmine Rice 5 lb. product. Check out the promotion HERE.
The final touch of this flavorful poke bowl is a spicy mayo that I made with Hellmann’s® Mayonnaise. Sedano’s has more savings you don’t want to miss you can SAVE 75c on any ONE (1) Hellmann’s® Real Mayonnaise 11.5 oz. product.
With that said, let’s start cooking!
How to make al dente rice
To make my rice fluffy and al dente (perfect for a tuna bowl), I rinse it and then stir fry it in olive oil with minced garlic for a minute or two. Instead of following the ratio of 1:2 (1 cup rice to 2 cups water), I reduce the liquid to 1 ¾ cups of water (ratio of 1:1.75). This is the trick to making al dente rice. Once I add the water, I cook it at high heat until it boils. Then, I cover and simmer it for 10-12 minutes, or until the water is completely absorbed.
How to top off a rice and tuna bowl
Once your rice is cold or at least room temperature, it’s time to assemble the bowl. Place the tuna chunks on top, and the rest is playing with your favorite veggies.
The sky is the limit when it is about complementing rice and tuna. I added sliced avocados, finely chopped red onion, and red and yellow sweet peppers julienned for flavor, texture, and color purposes.
How to make sriracha mayo
To dress my rice and tuna bowl, I used Hellmann’s® Real Mayonnaise. Hellmann’s has always been a staple in my kitchen, not only because of its authentic, real taste but also because there’s less waste: it comes in 100% recycled bottles!
I made my spicy mayo by adding a few teaspoons of hot sriracha sauce to give my bowl a hot kick. You can adjust the spiciness to your taste.
How to toast black sesame seeds
To finish my bowl, I sprinkle it with toasted black sesame seeds. They bring another layer of flavor and texture you won’t want to skip.
I toast them because the heat enhances their flavor and crunchiness. Since they are so tiny, the process takes only one to two minutes on the stove. But you cannot leave them unattended because they can easily get burnt.
White sesame seeds will do the job, but the contrast of the black seeds with the color of the ingredients makes a beautiful difference. Don’t tell me it doesn’t look pretty!
Tuna poke bowl with sriracha mayo recipe
Following is my recipe. I hope you like it as much as I do. Thanks for subscribing to my YouTube channel and supporting the brands that make this blog possible.
Tuna Poke Bowl with Sriracha Mayo
- 2 cups Mahatma long rice cooked
- 2 7 oz cans tuna in olive oil drained
- 4 tbs. red onion finely chopped
- 3 tbs. red sweet pepper julienned
- 3 tbs. yellow sweet pepper julienned
- 2 Hass avocados sliced
- ⅓ cup Hellmann’s® Real Mayonnaise
- 3 tsps. sriracha hot sauce
- 1 tsp. black sesame seeds
- Distribute the rice in 4 bowls.
- Add the tuna on top of the rice.
- Make a line of sweet red peppers on top.
- Make a line of yellow pepper on top.
- Make a line of red onion.
- Mix the mayonnaise with the sriracha in a small bowl until well combined.
- Place the avocados on top.
- Drizzle with spicy mayo.
- Garnish with sesame seeds.