Healthy DIY Sushi Poke Bowl

I encourage you to try this delicious Sushi Poke Bowl recipe. I prefer fresh salmon or tuna in mine, but you can make it with your choice of protein or make it vegan or vegetarian. The pickled ginger is fermented which is perfect to help restore the balance of bacteria in your gut and ease digestive issues. For extra gut support, try some of the toppings listed below—for added fiber or prebiotic benefits!

• ¾ cup short grain brown rice or sushi rice
• ½ cucumber, sliced
• 2 tbsp rice wine vinegar
• 1 tsp honey
• ½ tbsp black sesame seeds, toasted
• ½ tbsp white sesame seeds, toasted
• ½ cup edamame, blanched
• 1 small avocado, sliced
• ¼ cup pickled ginger, drained
• 1 nori sheet (dried seaweed), ripped or snipped with scissors
• 2 tbsp mayonnaise (or vegan mayonnaise)
• 1 tbsp sriracha sauce
• ½ lb fresh sushi grade salmon or tuna, cut into ½ inch cubes

Add in your favorite Poke bowl toppings such as:

• Fresh diced mango
• Sliced radish
• Bean sprouts
• Lime wedges

1. Cook the rice according to instructions
2. Put the sliced cucumber in a colander with a pinch of salt, set aside to drain for 5 minutes
3. Whisk together half the vinegar and half the honey in a bowl
4. Squeeze any excess moisture from the cucumber and add to the bowl of vinegar and honey, set aside for 5-10 minutes
5. Combine the remaining vinegar and honey and sprinkle over the cooked rice and mix well. Add half of the toasted black and white sesame seeds to the rice and mix
6. Divide the rice into two bowls and top with the cucumber, edamame, avocado, ginger, and nori
7. Mix the mayo and sriracha with 1 tsp of water until smooth and drizzle over the sushi bowl. Sprinkle the remaining sesame seeds over the top.
8. If you like it vegan, stop here, but I love to have my sushi bowl with fresh salmon or tuna
9. If you like more sauce, just mix up some extra and add in any of your favorite toppings to make it your own. Recipes are to support, not to control!

Hope you enjoy!