• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 2 tsp Sriracha
• 1 tbsp toasted sesame seeds
• One 1-in [2.5-cm] piece peeled fresh ginger, grated
• 1 garlic clove, grated
• 1 lb [455 g] fresh ahi tuna fillet, cut into ½-in [12-mm] cubes
• 4 scallions, white and green parts, thinly sliced

Suggested Toppings:

• 1 to 2 cups [120 to 240 g] cooked white rice
• 1 cup [60 g] shredded napa cabbage
• 1 avocado, thinly sliced
• ¼ cup [40 g] cooked and shelled edamame
• ¼ cup [10 g] shredded carrot
• ¼ cup [60 g] cubed cucumber
• 3 tbsp store-bought pickled ginger

Substitutions:

• Tuna —> salmon, shrimp, octopus, scallops - just make sure it’s sushi grade!
• Rice Vinegar —> lime juice or any light colored vinegar like champagne or apple cider
• Soy Sauce —> coconut aminos, shoyu, tamari
• Sesame oil —> 1 teaspoon tahini, or 1 teaspoon peanut butter for something a little different!
• Sesame seeds—> I didn’t have any either! just omit
• Sriracha —> sambal oelek, some minced serrano or jalapeno pepper, any hot sauce really!
• Scallions —> 1 tbsp finely minced white or red onion, or just omit it unless you love that onion-y bite!
• Toppings—> literally use ANYTHING! I added mango to our at-home bowls and we LOVED that. pineapple or papaya would also be delicious!