Poke Bowl

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  Vinegar, Rice, Seasoned(15g)
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  Sesame Oil, Toasted(5g)
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  ½ teaspoon sea salt
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  White Rice(360g)
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  Soy Sauce, Low Sodium(120g)
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  Green Onion (Scallion)
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  Sesame Oil, Toasted(15g)
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  Vinegar, Rice, Seasoned(15g)
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  2 tablespoons juice from a jar of pickled ginger
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  Tuna, Ahi, Sushi-Grade(340g)
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  Salmon(340g)
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  Cucumber
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  Vinegar, Rice, Seasoned(60g)
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  Sugar, Granulated White(5g)
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  ¼ teaspoon sea salt
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  Red pepper flakes(1g)
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  Sesame Oil, Toasted(5g)
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  Mayonnaise, Regular(60g)
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  Wasabi paste(10g)
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  Lemon Juice, Fresh(10g)
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  Sesame Oil, Toasted(4g)
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  Pinch of sugar
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  Ginger, Pickled (Gari)
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  Avocado
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  Mango
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  Furikake seasoning blend
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  Seaweed Salad, Prepared
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  Sesame seeds

Instructions

1. 1Cook the white long-grain rice in a small saucepan with water, rice vinegar, and toasted sesame oil over high heat until boiling (about 3–5 minutes), then reduce heat to low, cover, and cook until water is absorbed and rice is tender, about 18–20 minutes. Fluff with a fork and set aside to cool for 15–20 minutes.
2. 2While rice cooks, combine the soy sauce, chopped green onions, toasted sesame oil, rice vinegar, and pickled ginger in a large bowl and whisk together.
3. 3Cut the sushi-grade ahi tuna and salmon into bite-sized cubes, add to the marinade, and toss gently to coat. Let marinate for 5–10 minutes at room temperature.
4. 4In a small bowl, whisk together rice vinegar, granulated sugar, red pepper flakes, and toasted sesame oil until sugar dissolves. Add diced cucumber and toss to coat; set aside.
5. 5In another small bowl, whisk together mayonnaise, wasabi paste, fresh lemon juice, toasted sesame oil, and a pinch of sugar until smooth.
6. 6Divide the cooled rice evenly into 4 airtight containers while still slightly warm, then top each with equal portions of the marinated tuna and salmon, cucumber salad, sliced avocado, diced mango, seaweed salad, and pickled ginger.
7. 7Drizzle the wasabi citrus sauce over each bowl and sprinkle with furikake seasoning and sesame seeds.
8. 8Seal containers and refrigerate until ready to eat, up to 3 days.