Warm 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add 1 bunch thinly sliced scallions (reserving a few tablespoons for garnish) and cook for 2 to 3 minutes, until softened. Add a 2-inch piece of ginger, grated, and 3 grated garlic cloves and cook for another 30 to 45 seconds.
Add 1 pound ground pork and 8 ounces minced mushrooms. Season with 1/2 teaspoon kosher salt and cook for 3 to 4 minutes, breaking it apart with a spoon into as small of pieces as possible. There will be a lot of liquid in the skillet as the meat releases its moisture. Continue cooking, stirring constantly, until all liquid has evaporated.
Meanwhile, make the sriracha almond butter sauce! Stir 1/3 cup smooth almond butter, 3 tablespoons coconut aminos, 2 tablespoons rice wine vinegar, 1 to 2 tablespoons sriracha together in a medium bowl until smooth. Add 2 tablespoons warm water to make it a drizzle-able consistency. Add more warm water until it’s a nice smooth consistency. Set aside.
To the meat, add 2 tablespoons coconut aminos, 2 tablespoons rice vinegar, 1 tablespoon sriracha, and 1 tablespoon fish sauce and stir until most of it has been absorbed, about 2 minutes. There will still be some sauce in the bottom of the skillet, that’s a good thing! We want our bowls saucy.
Turn off the heat and stir in the basil or cilantro.
Build your rice bowl with almond sriracha sauce and desired toppings!