Crab Poke Bowl Recipe

Ingredients

• 8 oz. fresh crab meat, picked clean and shredded
• 4 oz. sushi-grade ahi tuna, cubed for extra seafood variety
• 1 cup cooked shrimp, peeled and chopped
• 2 cups cooked sushi rice, cooled to room temperature
• 1 cup shredded cabbage or mixed greens, crisp and fresh
• 1 ripe avocado, sliced
• ½ cup diced cucumber, peeled and seeded
• ¼ cup edamame, shelled and cooked
• 1 tablespoon toasted sesame seeds
• 3 tablespoons soy sauce (use low sodium for a lighter taste)
• 1 tablespoon sesame oil
• 1 teaspoon sriracha or other chili sauce for a spicy kick
• 1 teaspoon honey or agave syrup to balance flavors
• 1 teaspoon rice vinegar for mild tanginess
• 1 teaspoon finely grated fresh ginger
• 1 clove garlic, minced
• 2 green onions, thinly sliced
• 1 tablespoon crispy fried onions for crunch
• 1 tablespoon tobiko or masago (optional fish roe)
• Fresh cilantro leaves for a bright finish
• Thinly sliced radishes for color and crunch
• Nori strips or seaweed flakes