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Chef Jordan Andino’s Poke Bowl

Ingredients

• 1 Tablespoon Sweet Miso Paste
• 2 Tablespoons Honey
• 1 Tablespoon Lemon Juice
• ¼ Tablespoon Soy Sauce
• 3 Ounces Sushi Grade Tuna, cut into small cubes
• ¼ Tablespoon Sriracha
• 2 Ounces Carrot, shredded
• 2 Ounces Scallions, julienne
• 2 Ounces Fried Wonton Pieces
• 2 Ounces Picked Onions, store-bought for ease
• ¼ Avocado, fanned
• 1 Cup Zucchini, spiralized
• 2 Ounces Coconut Milk
• 1 Teaspoon Sesame Seeds
• 1 Cup Brown Rice, cooked

Steps to Prepare

1. In a mixing bowl, combine the miso paste, honey, lemon juice, soy sauce, sriracha, and three ounces of sushi grade tuna. Mix thoroughly and set aside in a fridge while you prepare the rest of the bowl.
2. In a small mixing bowl, combine steamed rice and coconut milk and stir until all the milk is absorbed in the rice. Place the rice in a small or medium bowl as your base.
3. Using the Spiralizer Blade, spiralize your zucchini.
4. Place the remaining ingredients, except for the tuna, in small portions in the bowl, leaving a circle of exposed rice in the middle of the bowl.
5. Plate the sauce and cubed tuna in the middle on the exposed rice.
6. Garnish sauced tuna with sesame seeds and enjoy!