Poke Bowl Recipe. All Variations - Levana Cooks

Ingredients

• 2 cups cooked brown rice (or white rice, or red rice, or wild rice, or corn, or beans, or quinoa)
• 12 ounces super fresh salmon or tuna, raw or seared, diced or sliced very thin, or even kanji. Vegan: use tofu or tempeh
• 2 cups chopped dark leaves of your choice: Swiss chard, watercress, kale (if you choose kale, massage the chopped leaves with a little toasted sesame oil to soften them)
• 1 cup frozen thawed edamame
• 1 cup shredded carrots
• 1 cup shredded nappa cabbage (or white cabbage, or red cabbage)
• 3 scallions, sliced thin
• 4-5 springs cilantro, minced
• 1 jalapeño, minced
• 2” piece ginger, minced
• 1 tablespoon miso paste, mixed with 1/4 cup hot water until smooth
• 2 tablespoons rice vinegar
• 2 tablespoons toasted sesame oil
• 1 teaspoon maple syrup or sugar