Seared Swordfish Poke Bowl – My Store

Ingredients

• 1 pound fresh swordfish belly, cut into ½-inch cubes
• ¼ cup soy sauce
• 2 tablespoons Japanese barbecue sauce (e.g., teriyaki or yakitori sauce)
• Store-bought sriracha mayo for drizzling
• 1 ripe avocado, peeled, pitted, and sliced
• 6 fresh shiitake mushrooms, stems removed and thinly sliced
• Juice of 1 lime, plus wedges for serving
• 1 ripe mango, peeled and cubed
• ¼ cup sliced green onions
• ¼ cup chopped cilantro
• Cooked sticky rice (sushi rice), for serving
• Sesame seeds, for garnish (optional)
• Nori strips, for garnish (optional)
• Sesame oil for sautéing