Teri Poke Bowl - alive magazine

Ingredients

• 1/2 cup whole-grain rice
• 1 1/4 cups filtered water
• 2 tsp dry sake
• 1 - 12 oz block firm tofu
• 1/2 cup Teriyaki Drizzle (see sidebar), plus extra for serving
• 1 Tbsp rice vinegar
• 1 Tbsp pickled ginger (optional)
• 3/4 cup cooked edamame beans (optional)
• 1/4 cup shredded carrot
• 1/4 cup chopped or ribboned cucumber
• 1 ripe avocado, sliced
• 1 green onion, chopped
• 2 sheets nori seaweed, torn into pieces (optional)
• 1 Tbsp furikake seasoning (optional)
• 1/2 cup raw cashews
• 1/2 cup filtered water
• 1 Tbsp gluten-free teriyaki sauce, plus more as needed
• Sea salt
• freshly ground black pepper