• 2 cups (350g) cooked brown and wild rice mix
• 1 pound (500gm) sashimi grade tuna, cut into ¾ inch (2 cm) cubes
• 2 tablespoons (30ml) rice vinegar
• ¼ teaspoon (1.5g) sea salt
• 2½ tablespoons (45g) soy sauce
• 1 teaspoon (5ml) toasted sesame oil
• ½ teaspoon (2.5ml) Sriracha Chili Sauce
• 1 teaspoon (5g) fresh ginger, grated
• 1 English cucumber, seeded and cut into ¾ inch (2 cm) cubes
• 1 red pepper, seeded, sliced
• 1 avocado, pitted and sliced
• 2 cups (200g) baby salad greens
• 1 green onion, thinly sliced
• 1 green onion, cut into small coins
• 2 radishes, thickly sliced
• 2 tablespoons (30gm) sesame seeds, toasted

SPICY SRIRACHA DRESSING

• ¼ cup (50g) mayonnaise
• 2 tablespoons (30ml) Sriracha
• ½ teaspoon (8ml) toasted sesame oil
• ½ teaspoon (8ml) fish sauce
  

In a medium bowl, whisk together the vinegar, soy sauce, sesame oil, Sriracha, and ginger.  Add the raw tuna and toss to coat.  Refrigerate for 45 minutes.

While the tuna is marinating, cook the rice.  In a medium saucepan, bring 3½ cups (850ml) water to a boil. Add the rice. Cover with a tight-fitting lid and reduce to low simmer for 45 minutes.  Remove from heat and let steam for 10 minutes with lid on.  Fluff with a fork before serving.

While the rice is cooking, make the spicy Sriracha dressing.  In a small bowl, whisk together the mayonnaise, Sriracha, sesame oil and fish sauce until well blended. Set aside.

Assemble by dividing the rice among each bowl.  In the center, place the marinated tuna mixture and arrange the rest of the vegetables equally among the bowls.

Drizzle the top with the Spicy Sriracha dressing and garnish with the toasted sesame seeds.

Serve immediately.