AHI POKE SALAD BOWLS

Ingredients

• ⅓ cup soy sauce
• 2 teaspoons sesame oil
• ¼ cup rice wine vinegar
• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice
• 2 tablespoons brown sugar, packed
• 1 tablespoon white and black sesame seeds (tuxedo), toasted
• 1 pound raw sushi grade ahi tuna steak, cut into ¾” dice
• 2 cups sushi rice
• 3 cups water
• 2 tablespoons rice wine vinegar
• 2 teaspoons sugar
• ½ teaspoon salt
• ½ cup Hellmann’s Light mayonnaise
• 2 tablespoons sriracha sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon sesame oil
• 2 teaspoons soy sauce
• 2 teaspoons lime juice
• 2 teaspoons sugar
• 1 cup red bell pepper, chopped
• 1 cup yellow or orange bell pepper, chopped
• 1 cup purple cabbage, chopped
• 1 cup English cucumber, chopped
• 1 cup fresh pineapple, chopped
• 1 cup edamame beans, shelled
• 1 cup carrot, peeled, julienned and chopped
• 1 cup avocado, chopped
• ¼ cup cilantro leaves for garnish
• 2 teaspoons black and white sesame seeds, toasted for garnish