Colourful and Crispy Poke Bowls - alive magazine

Ingredients

• 2 cups (500 mL) cooked brown rice
• 1 cup (250 mL) finely shredded red cabbage
• 1 cup (250 mL) shaved carrot strips
• 1 cup (250 mL) packed baby spinach leaves
• 1/2 cup (125 mL) thinly sliced unpeeled cucumber
• 6 radishes, thinly sliced
• 1 avocado, peeled and sliced
• 2 green onions, thinly sliced on the diagonal
• 12 oz (340 g) sashimi-grade ahi tuna or sockeye salmon
• 2 Tbsp (30 mL) light soy sauce or gluten-free liquid aminos
• 2 Tbsp (30 mL) rice vinegar
• 1 Tbsp (15 mL) toasted sesame seed oil
• 2 tsp (10 mL) chili garlic sauce or Sriracha
• 1 tsp (5 mL) peeled and finely grated gingerroot
• 1 tsp (5 mL) honey or agave
• Lime wedges, cilantro sprigs, and black sesame seeds, for garnish (optional)