PEI Lobster Rice Bowl with Avocado and Sriracha-Lime Mayonnaise

Ingredients:

• 1/2 cup Mayonnaise
• 2 tsp Sriracha (or your favourite hot sauce)
• 1 tsp Lime Juice
• 3 cups Sticky Rice, cooked
• 2 each Avocados, pits removed & sliced ¼” thick
• 1 cup Cucumber, chopped
• 1/2 cup Carrots, thinly sliced
• 1 each Bell Pepper, sliced
• 2 (1.25 lb) PEI Lobsters, meat cooked & chopped*
• Sesame Seeds, to garnish- as needed
• Lime Wedges, to garnish- as needed
• Fresh Cilantro, to garnish- optional

Directions:

Sriracha-Lime Mayonnaise:
1. Place mayonnaise, sriracha, and lime juice into a bowl; stir well to combine. Refrigerate until ready to use.

To assemble:
1. Portion the first five ingredients around the perimeter of four shallow bowls.
2. Top each bowl with lobster and drizzle with sriracha-lime mayonnaise.
3. Garnish bowls with sesame seeds, lime wedges, and fresh cilantro.

Note:
*Two (1 ¼ lb.) lobsters yield approximately 280 grams or 2 cups of cooked lobster meat.
-Rice bowls can be served with hot or cold rice depending on your preference.