Kona Turkey Bowl

Ingredients

• ½ cup(s) Soy sauce
• ¼ cup(s) Vegetable oil
• 2 tbsp. Sesame oil
• ¼ cup(s) Honey
• ¼ cup(s) Mirin
• 2 tbsp. Lemon juice
• ¼ cup(s) Ginger, peeled and grated
• 1 tbsp. Garlic, grated
• 2 tsp. Salt
• ½ tsp. White pepper
• 1 cup(s) Wakame seaweed, dry
• 2 cup(s) Water
• 4 bunch(es) Lacinato kale, destemmed, torn, washed
• 1 tbsp. Sesame oil
• 2 tbsp. Soy sauce
• 1 tbsp. Ginger, grated
• 1 tsp. Salt
• 4 cup(s) Forbidden black rice, cooked
• 4 cup(s) Quinoa, cooked
• 2 ea. Avocado, sliced
• 1 cup(s) Pickled ginger
• 2 cup(s) Macadamia nuts, toasted, crushed
• 8 ea. Pineapple slices, ½ inch, grilled
• ¼ cup(s) Togarashi spice
• 8 ea. Lemon wedges