By having these classic sauces in your recipe arsenal, you can easily elevate any poke bowl and impress your guests with authentic and delicious flavors. Add cubed tuna to soy sauce mixture, and toss to. Place in refrigerator for 1-4 hours. Cover with cold water and massage with your hands to remove the starch. Zest and halve lime (halve both limes for 4 servings). There are several things you can add for more flavor if you like, including lime juice, toasted sesame oil, ground ginger, and garlic powder. EASY SHRIMP POKE BOWL. Step 1 - Dice the tuna into ½-inch cubes. If the Sriracha mayo is still too thick, use more water to thin it out until it reaches the desired consistency. Put the salmon into a bowl, then pour over the sauce and mix well. 5 sticks of surimi shredded and chopped. Prepare the spicy mayo by combining ½ cup mayo, 2 Tbsp. 6. Whisk together mayo and sriracha in a small bowl. However, my preference is to make each component and assemble it when I am ready to eat. Remove skin from salmon then cut into 1/2 inch or 1-inch cubes before placing it into a large bowl. 1 ½ tbsp toasted sesame oil. In a medium skillet, heat sesame oil over medium heat. Add desired amount of carrots, radishes, cilantro, cucumber, avocado to each bowl. Bonus: Sriracha Mayo. Alternative Sauces. Set aside. Shred the rotisserie chicken. In a medium bowl, mix together red onion, green onion, coconut aminos, vinegar, sesame oil, optional sweetener, garlic, and ginger. Green salad with sliced cucumbers and 1tbsp of shredded carrots. Add the cubed tuna to the marinade and toss to coat. Marinade. Pour the dressing over the watermelon cubes and carefully stir until well combined. Instructions. 9. To serve, add any additional desired ingredients to the bowl (like rice or salad) for the base. Make the Sriracha mayo. Refrigerate for 30 minutes. Reserve half the dressing in a small bowl. 1 teaspoon Black Sesame Seeds. Layer in the carrots, cucumber, nori, ginger, and edamame. contemporary ginger: chopped. Ahi Tuna – Cut the tuna into small 1/2-inch cubes. Squeeze in the lemon juice. Prepare Tofu Poke Bowl: Divide sushi rice between 2 bowls. Add the seafood on top along with any toppings you like. In a small bowl, combine soy sauce, sesame oil, brown sugar, sambal oelek, and garlic powder. Assemble: Portion out the rice, tuna, cucumber, mango and avocado into bowls. Prepare Tofu Poke Bowl: Divide sushi rice between 2 bowls. To a small mixing bowl, add the buttermilk, sour cream, mayonnaise, sriracha, lemon juice, sesame oil, soy sauce, rice vinegar, and sugar and mix until combined. Sprinkle with sesame seeds and enjoy! First, add the mayo, garlic and pinch of salt to a small bowl. Cucumber Cooler. Preheat oven to 400˚F and toss marinated salmon with sesame seeds. En het is echt overheerlijk! Er zijn niet meer ingrediënten voor nodig dan srirachasaus, mayonaise, sojasaus en sesamolie. sriracha mayo; Miso dressing; 💭What is a Poke Bowl? Poke bowl is a Hawaiian dish. Step 2. toasted sesame oil: provides a pleasant nutty taste. 50) Brown Rice, Salad Mix, Quinoa, Smoked Salmon, Tuna, Crabstick, Masago, Edamame, Avocado, Seaweed Salad, Fresh Onions, Sesame Seeds, Panko. Fold it all together and mix so all the pieces of tuna are coated evenly. Sriracha mayo Sriracha sauce 14 Grams Mayonnaise 5* 9* 13* 40 Grams Allergens *6 Fish, *9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds, *5 Eggs, *13 Mustard. The Sesame-Soy sauce is irresistible and can be used on all varieties of protein beyond. Set aside. Slice the salmon into small cubes that are about ¾ inch thick. Sans lactose. Once boiling, turn the heat down to low and let simmer for 15 minutes. Make the spicy mayo. In a small bowl, whisk together soy sauce, ginger, mirin, sesame oil, sesame seeds and scallion. Preheat olive oil in a large frying pan over med-high heat. Sear the tuna for 2 minutes on each side for medium rare. Store any leftovers in the fridge for up to 3. Whisk together all ingredients in a small bowl and set aside. Hint: Grocery stores sell ready-made poke sauce. Step 2 - Place the tuna, soy sauce, sesame oil, Sriracha and scallions in a large bowl. Once the oil is hot, gently drop 4-6 at a time into the oil and dunk. In a small bowl, mix together the soy sauce, sesame oil, rice vinegar, ginger, and red pepper flakes. Preheat oven to 350 F. Poke Sushi burrito. In another small bowl, mix together the mayonnaise and sriracha sauce to make the spicy mayo. Add the cubed tuna to the marinade and toss to coat. Store in an airtight container for up to 2 weeks. Step 2 - Place the tuna, soy sauce, sesame oil, Sriracha and scallions in a large bowl. Remove from the heat and leave to steam with the lid on. Just a drizzle of Sriracha mayo over sushi or a poke bowl adds both texture and flavour without overpowering the main ingredients. Put the rice in a small bowl. Add rice to the bowls, followed by the sliced avocado and sesame seeds. Season the shrimp with plenty of salt. Mix until well combined and set aside. 3-4 minutes. Print Pin Rate Recipe. Once boiling, reduce the heat to low, keep covered and cook for about 15 minutes or until the water is all absorbed. Add salmon to bowl and toss with marinade to coat. For Spicy Mayo, in a bowl, combine 1 Tablespoon Kewpie Mayonnaise, 1 Teaspoon Sweet Chili Sauce, ¼ Teaspoon Sriracha , ¼ Teaspoon La-Yu Chili Oil, a pinch of Sea Salt, chopped Green Onions, taste and season with more salt if needed. In a small bowl, combine the salmon, mayonnaise, sriracha, scallion whites and pinch of salt and mix well. Follow my recipe for vegan watermelon tuna. Poke Chop, 3884 4th Ave, San Diego, CA 92103, Mon - 11:00 am - 9:00 pm, Tue - 11:00 am - 9:00 pm, Wed -. Add tuna and toss to coat. This sauce is made by mixing mayonnaise with sriracha sauce, and it adds a spicy and creamy flavor to the dish. as desired. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and. Typical sauces are Sriracha, Soy Sauce, and sesame. Drizzle creamy poke sauce over the top and enjoy. Cover the mixture and refrigerate. 1. Step 3:. Place the rice inside the bottom of a bowl. Drizzle a generous amount of spicy mayo on top. a spicy version with Sriracha and Sriracha mayo, and a third bowl with kimchi. Place the tuna chunks on top, and the rest is playing with your favorite veggies. Top it with the salmon salad, chopped cucumber, furikake and scallion greens plus more sriracha if desired. Use your favorite hot sauce or Tabasco sauce if you want to up the spice level. To make the spicy mayo, stir the mayonnaise and Sriracha together in a small bowl. Once. To a bowl add 1 cup of basmati rice, 1/2 cup sliced cucumber, 1/4 cup edamame, 1/4 of an avocado, 1/4 cup of diced mango, 1/4 cup of scallions, 4 -6 oz. Rendement 150 ml (2/3 de tasses) Cette mayonnaise épicée est délicieuse avec un bol poké. Bowl #2’s mom likes to add a few teaspoons of gochugaru, as well. Kind of like a buddha bowl with meat, veggies, and rice, but a poke bowl has raw fish in it and more seafood flavors and sauces like poke sauce, teriyaki sauce, soy sauce, sriracha mayo, etc. Assemble Poke Bowls: Place ½ cup of sushi rice on the bottom of each of 4 bowls (you may have rice leftover). ) Mix all rice seasoning ingredients together. Place the salmon crust side up, onto the greased pan. Store in an airtight container in the refrigerator until ready to use. Mix all ingredients for the poke sauce and the sriracha mayo in a small bowl and drizzle over the poke bowls. Prepare 1 lb. Mix together the ingredients to make the sauce. Coat completely. Add in the tuna and toss well to coat. Then slice the halves into 2-inch long pieces and slice them into matchsticks. Let it sit for at least 10 - 15 minutes to enjoy in your poke bowl. 1 okurka, zbavená slupky a nakrájená na drobné kostičky. Sprinkle with red pepper flakes and sesame seeds and enjoy!Cut the salmon into 1/2-inch cubes. Instructions. Yes! Tuna poke bowls can be very healthy, and a great way to get more fish into your diet. is 640 calories, 15 grams fat, 84 grams carbs, and 15 grams protein. In a small bowl whisk together soy sauce, mayonnaise, Sriracha sauce, & sesame oil. Toss to combine well, taste and add more. Add to a large bowl, along with soy sauce, sesame oil, rice vinegar, sesame seeds and scallions. Select your rice base such as cauliflower rice, jasmine rice, sushi rice, short-grain brown rice, etc. Instructions. Add the rice and water to the pot. Domácí poke bowl – ingredience. You can find wakame in many Asian stores. This creamy and herbaceous sauce is perfect for chicken. Freeze the sushi rice for up to 12 months. Add half of mixture to lump crab and stir to coat. Serve or store - serve immediately or cover and refrigerate up to 5 days. Remove from the heat and let sit, covered, for 10 minutes (see note). 2. Instructions. Cut the avocado into cubes or thin slices. Our handcrafted cocktails are made fresh daily and pair perfectly with any Poke bowl. Step 1. Prepare the Cucumber: Slice ½ of a Cucumber it into very, very thin slices to decorate the bowl, cut the other half into ¼ cubes. The recipe (for a mass restaurant quantity) was 6 gallon kewpie mayo, 68 oz sriracha, 48 oz sugar, 8 oz tsuyu soup base, 8 oz gochujang, and 1 sweet onion. Chill in the fridge meanwhile. Drizzle on top of the bowls. Top each with ¼ each of the marinated salmon, carrot, cucumber, avocado and microgreens. 🔪Instructions. Open 11am - 10pm. 00. Add green beans, bok choy and bell pepper to a sheet pan lined with parchment paper. In a small bowl, whisk together sweet chili sauce, sriracha sauce, mayonnaise and rice vinegar. Transfer to a tightly sealed jar, using a silicone spatula to get out every last drop, and store in the fridge until ready to use. m/ma, ½ cup vegetable, ¼ cup fruitTransfer to a small squeeze bottle or piping bag for easy drizzling. Split between both of the poke bowls. Preheat oven to 220°C. Remove from the heat, leaving the lid on and not stirring, and let rest for 15 minutes while you prepare the rest of the recipe. Season with plenty of salt and pepper. Gently toss to distribute. Once the grill is hot, place the chicken on the grates, flipping every 5 minutes until the chicken is cooked. Grill and Serve: Grill on preheated grill until patties are cooked to your liking. A spicy, creamy dressing will highlight the fish and vegetables. Toss shrimp in egg, then in flour in batches and add to frying pan, cooking for 1-2 minutes each side until crispy and shrimp are fully cooked. Recipe Notes Crediting: 2 oz. Then pour the seasoning over the cooked warm rice. Cut the tuna into cubes. Instructions. Make the Crab Salad: Open the jar of crab and drain out any excess juice. Once the rice and meatballs are both finished cooking, you’re ready to assemble! Place about 3/4 cup rice in the bottom of a bowl, add about 4 meatballs, about 1/4 cup of pickled carrots and onions, some cilantro leaves, cucumber, and jalapeno. This sauce is very customizable, so make sure to taste and adjust the measurements to suit your preferences. In another bowl, add the. Serve with wasabi, tobiko, pickled ginger and soy sauce as desired. This is a quick dinner recipe I love to use for weeknight dinners. Mix the sauce ingredients well in a small bowl till the shrimp are well-coated. To assemble the poke bowls, spoon equal portions of the cooked rice. Add the rice over the flaked salmon, then place an ice cube in the middle of the rice. Choose Base: Kale, White Rice, Brown Rice/Quinoa Blend. Add ¼ cup Japanese Kewpie mayonnaise, 1 Tbsp sriracha sauce, and splash lime juice to a small bowl. RICE & UDON BOWL. Cover with cold water and massage with your hands to remove the starch. Add all the ingredients to a small bowl and mix until well combined. Slice the salmon into small cubes that are about ¾ inch thick. V zakrytém hrnci přiveďte vodu k varu, stáhněte. Make the poke bowls. Get the Recipe Tuna Poke Bowls with Sriracha Mayo I’m convinced that poke bowls are the ultimate meal – they’re healthy and easy to make, yet they feel fancy and taste amazing. Squeeze in the lemon juice. Whisk together olive oil, brown sugar, lime juice and zest, black pepper, garlic, ginger, and sriracha and marinate salmon for at least 15 minutes. Separate the egg yolks from the egg whites. Cook for 1-2 minutes, flip and cook another 30 seconds until bright pink and cooked through. Sushi rice is the most authentic way to prepare a base for your fish. Sans noix. Combine the rice vinegar, sugar, and salt in a. Make seafood salad - I used imitation crab and shrimp, but you can use real crab if you want. Top with tofu, cucumber, avocado, cilantro, scallions, nori chips, and sesame seeds. 3. To the bowl with the tuna and salmon, add 3 Tbsp soy sauce, 1 Tbsp toasted sesame oil, 2 tsp rice vinegar (unseasoned), and ⅛ tsp Diamond Crystal kosher salt or Hawaiian sea salt. Zelf sriracha mayonaise maken. For the sauce, whisk together the Sriracha and mayonnaise in a small bowl. In a small bowl, add the mayonnaise and hot sauce; whisk well to combine. Cover and simmer over low heat for 15 minutes or until the water has just been completely absorbed by the rice. Add butternut squash and cook for 6-9 minutes or until tender, stirring occasionally. Make Sriracha aioli by combining all ingredients in a bowl. Then, remove from the heat and let it sit for an extra 5-10 minutes (keep covered). Toss to coat and allow to sit for 5-10 minutes to marinate. In a separate small bowl make your sriracha mayo by mixing together the japanese mayo and the sriracha. Serve the chicken in a bowl over the rice along with the cucumber, avocado, and nori triangles, drizzled with sriracha. Reserve half the dressing. Adjust cook time based on the shrimp size chosen. Add any or all of them! Make the Sriracha Mayo Sauce. If you like this, you should definitely check out my Tuna Poke Bowls. Toss to combine the ingredients. To assemble: Add 1 cup of cooked rice into your bowl and top with half of the salmon and some cucumbers. Place rice in a bowl, and place tuna, pineapple, edamame, and cucumber in sections on top of the rice. Toppings & Sauces: Drizzle spicy mayo, soy sauce and eel sauce (optional) over the rice bowls. Once combined, the condiment is hot, nutty, & has an umami flavor that is irresistible. Fresh Salmon Rice Bowls with Sriracha Mayo Sauce I’m helplessly in love with these flavorful salmon poke bowls. Scallions, avocado, sesame seeds, and rice complete the bowl. Assemble. You can swap the Sriracha for wasabi past e and add a little sugar for a. Combine the tuna with the seasonings and sauces. Use it as a sriracha dipping sauce, or use this spicy aioli to dress up almost any dish (think salmon, shrimp, chicken and even homemade poke bowls!). (If using nori instead, simply arrange it on the rice. Prepare the Salmon: Place the cubed salmon in a bowl and then season it with salt, pepper, and onion powder. Marinate them in garlic powder, ginger powder, and soy sauce for about 10 minutes. Remove from the heat and let sit for 10 minutes. You can eat right away, no need to marinate for a long time. Follow the instructions on the package. Place in the fridge while preparing the rest of the ingredients. 5. Cover with plastic wrap and place in the fridge for at least 1 hour so the flavors can mingle. Add this into the bowl with the salmon cubes. Sprinkle the shoyu over the tuna and gently toss. Add the nori, sesame seeds and green onions to each bowl. Gather all the ingredients. Begin by dicing the ahi tuna fillet into bite sized pieces. Jimmyz Hibachi Myrtle Beach. In a small bowl, combine all of the ingredients (mayo, sriracha, sesame oil garlic powder, and lime juice) and mix well. order now. To make the poke. Dressed with homemade sriracha mayo and topped off with chili flakes & spring onions. MAKE SPICY MAYO: In a small bowl, mix together mayonnaise and sriracha. Add the salmon pieces into the bowl and gently toss so they are all coated in the marinade. This easy and healthy fish salad has a sashimi quality ahi tuna, re-hydrated dry seaweed, quick pickled cucumber & jalapeño, scallions with a citrusy ponzu sauce, micro arugula, avocado, pickled red. Cut your salmon filet into ¼ inch cubes. Assemble poke bowls by layering rice, tuna, cucumbers,. Step 3. Add diced salmon and toss to coat evenly. Seal the pot and cook for 3 minutes on Manual > High-Pressure Cooking. Make the vegan spicy mayo. Here are 3 easy steps to make a homemade poke bowl: Make the Spicy Kewpie Mayo - To make the spicy mayo, add Kewpie mayo, Sriracha, sesame oil, togarashi, and mirin to a small bowl. Then, set it aside for now. Dice or slice your onion at this time. Gently fold ingredients together, and set aside. Bring a large pot of water to a boil. Mix with fork until well combined. Assemble poke bowls can be made the night before. Prep sriracha mayo sauce in a small mixing bowl by stirring together the sriracha and mayonnaise. Substitutions Regular mayo - instead of Kewpie mayo, you can use regular mayo. Add Rice and Seaweed: Press the sushi rice into the bottom of the baking dish. Instructions. Cover or seal, and refrigerate for at least 10 minutes. This combination will make your poke bowl light, fresh, and satisfying with its different textures. Then, add the onion, green onion, and ogo. Mix with a small whisk. Cook according to the package directions. Assemble bowls according to your liking and serve immediately. Sprinkle a little furikake seasoning over each. ) on top of rice as a salmon poke bowl recipe with spicy mayo, ponzu sauce, sriracha mayo, gluten-free soy sauce or sauces of choice. The most common reason people make it is to have spicy mayo for sushi (I prefer my sushi without rice, but it’s great for regular, too). Whisk together all ingredients in a small bowl and set aside. Taste, and add more hot sauce if desired. Mayo. Sriracha Mayo. Microwave for 30 seconds, or until the peanut butter is smooth and liquid. In the medium bowl with tuna, add sliced green onions, white onion sliced thinly, spicy mayo, tobiko, sesame seeds, diced avocado, hot pepper powder, and salt. To make, mix your desired amount of soy sauce with wasabi powder or wasabit, to taste. Keeps for about 3. Set aside in the fridge while you prepare the cauliflower rice. Combine all ingredients in a small bowl and whisk to combine. Top with ½ cup salmon poke,. served with sriracha mayo. 2 tsp mayonnaise 2 tsp soy sauce 2 tsp sriracha hot sauce 1 sheet crispy nori (seaweed) 1 baby cucumber, ends trimmed and cut into six 3 1/2 x 1/4-inch sticks. Layer 1 cup rice in the bottom of 2 bowls in an even layer. Stir to combine. eq. Japanese Spicy Mayo Recipe. Bekijk het menu van Hawaiian Poké Bowl Eindhoven uit Eindhoven en bestel gelijk je favoriete gerechten online. Preheat oven to 400° F and line a rimmed baking sheet with parchment or foil. Nut-Free Vegan Spicy Mayo: If you don’t want to do the spicy cashew mayo or don’t have a blender, use this simple spicy mayo. Place on lined baking sheet seam side up, and roast for 45-60 mins, or until easily piercable with a fork. Make The Sriracha Mayo – In a small mixing bowl, combine the mayonnaise and Sriracha, and then add a teaspoon of cool water to thin out the mixture. Grill and Serve: Grill on preheated grill until patties are cooked to your liking. In a small bowl, combine soy sauce, sesame oil, brown sugar, sambal oelek, and garlic powder. The sky is the limit when it is about complementing rice and tuna. Let tuna marinate for 5-15 minutes while you prep veggies. Dice or slice your onion at this time. 95. Spray the grill grates with cooking spray. Steam rice on stove, in a rice cooker, or pressure cooker. Combine the teriyaki sauce ingredients and whisk together. Step 4 & 5: Assemble the bowls! Add rice, then top with shrimp, and all your toppings! Step 6: Drizzle with a generous spoonful of the sriracha mayo and serve. Mix until everything is well coated with the marinade. Slice the cucumber into thin half moons and set aside. Cals 837 · Prot 39 · Carbs 109 · Fat 31 Family Friendly. If you don’t have rice and edamame prepared, start cooking those now, according to package. Make the rice: Make the rice on the stovetop or in an Instant Pot. POKE. Assemble your bowls with a bed of rice or quinoa, then add in the salmon, avocado, cucumber, edamame and top with the sriracha mayo. SAUCE - Sauce your base or on drizzle on top for extra flavour with shoyu, spicy mayo, ponzu, sesame oil, and sriracha. 25. Make the creamy sriracha by whisking together the mayonnaise, rice vinegar. Cover and refrigerate for 30 minutes to 2 hours. Photo by Alex Kaneshiro Step 4. In a medium bowl, whisk together soy sauce, olive oil, chili garlic sauce, lime juice, honey, and garlic. Crispy Onions 0. Make Spicy Tuna Filling: Chop the tuna into small pieces and add to a bowl. Drain and return to saucepan. cream cheese, mayonnaise, and sriracha to a bowl. Mix gently to combine. Slice the salmon fillets into 2 inches cubes. You will need ¼ cup. Pickled Cucumbers: For the pickled cucumbers, combine the water, vinegar, kosher salt, honey, and chili flakes in a medium saucepan. Making Spicy Mayo. Prepare the Sushi Bowls: Cook rice according to package instructions. Remove the skin from the salmon filets and then cut the salmon into 1 inch cubes. Form into 4 even patties. To make a salmon rice bowl, take your salmon and use a fork to flake the fish in a shallow bowl evenly. Place the bowl in the. Japanese Kewpie Mayo — A creamy Asian mayo. Let sit for 30 minutes. Cook for 2-3 minutes on each side to get a nice crisp. Spicy Mayo: Makes 4 servings, 10 g each: 22 cal, 1 carb, 1. Using a very sharp knife, delicately cut the tuna into small 1/2 inch cubes. Then pour the seasoning over the cooked warm rice. This rice bowl recipe is inspired by the TikTok salmon bowl and is similar to a cooked salmon poke bowl. Marinate your tuna for up to 2 hours, and pair with warm rice and a salad mix for an insanely easy and healthy dinner. Turn off the heat and leave the lid on and allow to steam for a minimum of 5 minutes. The perfect sauce to go with your sweet potato fries but with anything that would go with mayo and sriracha. The hardest part of the recipe for me is. Bring the restaurant experience home. From the creamy avocado slices to the sweet and nutty edamame beans, there’s a burst. Whisk together marinade ingredients. ¼ medium sliced white onion; Letting it marinate for an hour or so makes a. Drizzle some of the poke sauce and/or the spicy mayo sauce over each bowl (as you prefer). The umami sauce, dulse flakes, and Sriracha mayo make chickpeas taste like sushi. Step 1: First you’ll want to make the marinade and sauce. Make the marinade by whisking the soy sauce, rice vinegar, sesame oil, ginger and garlic in a small bowl. Add your leftover rice on top of the fish by separating as many of the grains as you can. Sriracha mayonnaise is a little spicy and oh so delicious and is made using just 3. Serve rice in bowls topped with marinated watermelon, avocado, carrots, and cucumber. Stir well, cover and marinate in the fridge for at least a couple of hours and up to overnight. Instructions. Heat toasted sesame oil in a skillet over medium heat, toss the shrimp in the pan, and flip them after about 5 minutes. Thinly slice chili, removing seeds for less heat. Using a spatula, mix it well. Wakame — A seasoned seaweed salad. Add the seasoned salmon to the bowl and toss to coat. In a small bowl, mix together the soy sauce, sesame oil, rice vinegar, ginger, and red pepper flakes. Let the tuna marinate while you prepare the rest of the bowls. Combine the ingredients for the spicy mayo in a small bowl and stir well. Toss with oil, salt, pepper and garlic powder. We’re all for build-your-own bowls, but in this case, we’re more than glad to let chef Tang. Creamy Spicy Mayo Vinaigrette. Mix 1 tablespoon of mayo with 1 tablespoon of Sriracha sauce and a squeeze of lime juice! This spicy mayo goes on top of everything and gives an extra flavor boost! You can also use this homemade Poke Sauce to marinate raw fish, avocado, tofu, or watermelon-tuna. Add the cubed tuna to the marinade and toss to coat. Mix well and set aside. SALAD. Op zoek naar een lekker recept met sriracha mayonaise?Make the sauce by mixing together the mayonnaise, soy sauce, sesame oil, fish sauce, Sriracha, lemon juice and black pepper. Ahi Poke Bowl Ingredients: 8 ounce piece sushi-grade ahi or yellowfin tuna, diced into tiny cubes. Cut fish into bite sized cubes, approximately 1 inch by 1 inch. Serve the egg roll bowls wish a drizzle of sriracha mayo.