Ingredients:

For the plant-based fish

•   1bag of Asanté Plant-based Ceviche cut in cubes
•   1/4 cup sliced scallions
•   Dried Seaweed cut in small squares
•   2 tablespoons reduced-sodium soy sauce or gluten-free tamari
•   1 teaspoon sesame oil

For the spicy mayo

•   2 tablespoons Vegan mayonnaise
•   2 teaspoons sriracha sauce

For The Bowl

•   1 cup cooked short-grain brown rice or sushi white rice
•   1 cup cucumbers, (from 2 Persian) peeled and diced 1/2-inch cubes
•   1/2 medium Hass avocado, (3 ounces) sliced
•   2 scallions, sliced for garnish
•   1 teaspoon black sesame seeds
•   Reduced sodium soy or gluten-free tamari, for serving (optional)
•   sriracha, for serving (optional)

 Process:

1. In a small bowl combine the vegan mayonnaise and sriracha, thin with a little water to drizzle.
   
   2. In a medium bowl, combine tuna with scallions, soy sauce, sesame oil, and sriracha. Gently toss to combine and set aside while you prepare the bowls.
2. In 2 bowls, layer 1/2 the rice, 1/2 the Asanté ceviche, avocado, cucumber, and scallions.
3. Drizzle with spicy mayo and sesame seeds.

*You can serve with extra soy sauce on the side.