Step 1

In a large bowl, gently mix the tuna, scallions, mayonnaise, masago, sriracha, soy sauce and salt until well combined.

Step 2

Serve right away or cover and refrigerate until needed. (If you plan to eat it later, you may need to adjust the salt before serving.) If serving with rice, divide the rice among individual bowls, top with the poke mixture, garnish with scallions and serve.