Step 1

In a bowl, add the mayonnaise, Sriracha (adjusting the amount to your heat tolerance), sesame oil, roe/caviar, beer, (soy sauce | tamari | shoyu | liquid aminos) and salt; mix with a whisk until combined.

Step 2

In a separate bowl, add the green onions, sweet onions, sesame seeds and tuna. Fold in all the Sriracha mayonnaise dressing (also great to use with rice noodles, or as a sauce or dip) and stir to combine. Let all the flavors infuse the poke for at least an hour and up to 2 days, depending on how fresh the fish is.