Deconstructed Tuna Poke Platter

Ingredients

• 1 lb sushi-grade tuna, cubed
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp toasted sesame seeds
• 2 cups cooked short-grain white rice
• 1 tbsp furikake seasoning
• 1 ripe avocado, sliced
• 1 cup diced fresh mango
• 1 cup shelled edamame, steamed
• 1 cup shredded red cabbage and carrots
• 4 radishes, thinly sliced
• 2 tbsp pickled ginger
• 2 limes, cut into wedges
• Fresh cilantro for garnish
• 1/2 cup colorful wonton chips
• 1/4 cup spicy mayo (mayonnaise, sriracha, lime juice)

Instructions

1. In a medium bowl, toss cubed tuna with soy sauce, sesame oil, and sesame seeds. Let marinate in the refrigerator for 15-30 minutes.
2. Place cooked white rice in a small bowl and sprinkle the top generously with furikake seasoning.
3. Arrange the marinated tuna, diced mango, edamame, sliced avocado, shredded cabbage, radishes, and pickled ginger in separate piles around the rice bowl on a large platter.
4. Tuck in lime wedges, fresh cilantro sprigs, and colorful wonton chips around the edges.
5. Pour spicy mayo into a small ramekin and place it on the platter.
6. Serve immediately, allowing guests to build their own bowls or eat as a shared appetizer.