cookware
- Medium sized heavy bottom saucepan
1 | Wash rice until water runs clear. Place rice and water in a medium heavy bottomed saucepan with a tight fitting lid. Bring water to a boil, throw in ¼ tsp salt and kombu. Secure lid on top of pot and reduce heat to low. Simmer for 20 minutes, then remove from heat and let stand another 10 minutes. While the rice is cooking you can prep your other ingredients. |
2 | In a small bowl, mix together vinegar, coconut sugar and 2 pinches of salt, until sugar is completely dissolved. Pour mixture into rice and stir well, set aside. |
3 | In a different small bowl combine ahi, green onions, shallot, ginger, sesame oil, tamari, remaining vinegar and sesame seeds. Gently stir to combine well. |
4 | To serve, place some rice on a plate, sprinkle with some wakame, add some carrots, then spoon ahi poke on top. Add avocado cubes and sprinkle with remaining sesame seeds and any leftover green onions. |
source: An original recipe by Kathryn Ravnik
notes
For some gut boosting probiotics add an extra garnish of pickled ginger.
The diet direction for this dish is building due to protein and fat content from the fish and the additional healthy fat from the avocado.
soy
fish
sesame
