Tomato Sashimi Poke Bowls | Plant-Based Recipes

Ingredients

• 3/4 cup quinoa speckled rice
• 2 tbsp seasoned rice vinegar (divided)
• 2 tsp turbinado sugar (divided)
• 2 tbsp mirin
• 4 tsp low-sodium tamari
• 1 Valencia orange, zested, peeled, half juiced and half cut into wedges
• 1 tbsp kibbled nori
• 2 Roma tomato, peeled, quartered lengthwise and deseeded
• 1 avocado, halved, peeled and thinly sliced
• 1 carrot, peeled and grated
• 6 oz shredded red cabbage
• 1 tbsp tuxedo sesame seeds
• 2 tbsp crispy onions
• Salt