For the Tuna Marinade:

• 1 pound sushi-grade tuna, diced into bite-sized cubes
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 cup sliced green onions
• 1/2 teaspoon sesame seeds
• 1/4 teaspoon grated ginger (optional)

For the Poke Bowl:

• 3 cups cooked jasmine rice (or sushi rice)
• 1 large mango, diced
• 2 large avocados, sliced or diced
• 1/2 cup edamame, shelled
• 1/2 cup radishes, thinly sliced
• Optional: 1/2 cup nori sheets, thinly sliced
• Optional: additional sesame seeds and green onions for garnish

For the Spicy Mayo (optional):

• 1 tablespoon sriracha (adjust for desired spice level)
• 1 teaspoon fresh lime juice
• 1/2 cup mayonnaise