Ingredients

• ½ lb ahi tuna sashimi grade, diced 1/2" cubes

• 2 cups cooked rice

• 1 tbsp ghee butter

• 1 tsp garlic chopped

• ½ tsp Kosher Salt

Poke Vinaigrette

• 2 tbsp soy sauce

• 1 tsp sesame oil

• 2 tbsp Melinda's Mango Hot Sauce

• 1 tbsp lime juice

• 1 tbsp seasoned rice wine vinegar

• 1 tbsp toasted sesame seeds

• 1 tbsp Green Onion sliced thin

• Jalapeno Aioli

• ½ cup Melinda's Jalapeno Ketchup

• ½ cup Mayonnaise

• 2 tbsp lime juice

Poke Bowl

• ½ cup ripe mango diced 1/2" cubes

• ¼ cup radish thinly sliced

• ¼ cup English cucumbers thinly sliced

• ½ each avocado thinly sliced

• ½ cup edamame beans

• ½ cup sprouts

• 1 tbsp toasted sesame seeds

• 1 tbsp furikake Japanese seasoning