Ahi Tuna Poke Bowl with Spicy Baklouti-Miso Dressing - Look Local - Oakville and Burlington

Ingredients

• 2 tbsp soy sauce
• 1 tsp honey vinegar
• 1 tsp roasted sesame oil
• 1 tsp sesame seeds, plus garnish
• 1 pound sushi-grade ahi tuna or sushi-grade wild salmon, 1/2" cubed
• 2-3 scallions, thinly sliced
• 1 rounded tbsp yellow miso
• 2 tbsp honey ginger white balsamic
• 2 tbsp Baklouti olive oil
• 1 tbsp garlic olive oil
• 1 tsp dark sesame oil
• 2 tbsp plain yogurt
• 6 cups organic mixed spring greens
• 1 medium English cucumber, 1/2” cubed
• 1 large avocado, diced
• 4 cups cooked brown rice or quinoa, cooled to room temperature
• 4 small squares of roasted dried seaweed snacks (nori) cut up for garnish, optional