- Kuleana Akami
- Black sesame
- Soy sprouts
- Vegan mayonnaise
- Sriracha sauce
- 1 - Place 1 cup of quinoa and 2 cups of water into a saucepan then bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes. Remove from heat, uncover, and allow to cool.
- 2 - Dice the Kuleana tuna and the mango, slice the avocado, and grate the carrot.
- 3 - To make the sauce, mix the vegan mayonnaise, sriracha sauce, and honey in a bowl.
- 4 - Place the quinoa in a bowl, top with the Kuleana tuna, soybeans, soy sprouts, avocado, mango, and carrot. Top with sauce. Spread some sesame seeds on top and dig in.
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