Poke Recipe

• 16 ounces sushi grade ahi tuna (or other wild ocean fish) cut into ¾ inch cubes ↔ Substituir
• 3 scallions, sliced thinly at a diagonal ↔ Substituir
• 1 tablespoon toasted sesame seeds ↔ Substituir
• ¼  cup soy sauce (or use Shoyu, GF Braggs Liquid aminos ↔ Substituir
• 2 teaspoons toasted sesame oil ↔ Substituir
• 1 teaspoon sugar, honey or agave, ↔ Substituir
• 1 teaspoon rice wine vinegar ↔ Substituir
• 1 garlic clove finely minced ↔ Substituir
• 1 teaspoon grated ginger root ↔ Substituir
• 1-2 teaspoons sriracha, or garlic chili paste, for spicy poke ↔ Substituir
•  1-2 tablespoons hijiki seaweed (traditional)  ↔ Substituir
• Base: 2 cups cooked brown rice, cooked white rice, soba noodles or rice noodles, baby spinach or greens ↔ Substituir
• 1 cup shredded cabbage, grated carrots or grated fresh beets ↔ Substituir
• 1 avocado, sliced ↔ Substituir
• 1/2 cup sliced cucumber or sliced radishes ↔ Substituir
• 1/2 cup Edamame, shelled ↔ Substituir
• 1 ½ teaspoons rice wine vinegar ↔ Substituir
• 2 tablespoons mirin  (or sub 1 ½ tablespoons water +½ tablespoon honey) ↔ Substituir
• 2 tablespoons soy sauce or GF Braggs Liquid Aminos ↔ Substituir
• 2 tablespoons orange juice (half an orange) ↔ Substituir
• 1 tablespoon fresh lime juice ↔ Substituir

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