Miso Tuna Poke Bowl
2 servings

Tuna:
½ lbs sushi-grade tuna (pre-cubed if possible)
2 tbsp soy sauce or gluten-free variation
2 tbsp rice vinegar or apple cider vinegar
1 tbsp miso paste (I used Aka miso)
1 tbsp raw honey
1 tsp sriracha or choice of hot sauce (optional)

Rice:
1 cup uncooked brown rice (cook according to package directions)
2 tbsp rice vinegar or apple cider vinegar
2 pinch sea salt
1-2 tsp toasted sesame oil

Toppings:
½ cup edamame beans, blanched
½ cup frozen or fresh sliced shiitake mushrooms
¼ cup water
½ cup garlic sprouts
2 large radishes, sliced thin
1 pkg salted seaweed snacks, cut in strips
2 tbsp chopped scallions
1 tsp black sesame seeds
1 tsp white sesame seeds
Pinch sea salt + more to taste

Method:

In a mixing bowl, add all ingredients except for tuna together and whisk well (until emulsified). Add tuna and use a folding action to coat the tuna, careful not to break it. Cover and place in fridge to marinate while you prepare the other ingredients.
Cook rice according to package directions. Once cooked, mix in vinegar, sea salt and toasted sesame oil and fluff with a fork. Taste to season.
In a saucepan, saute the shiitake mushrooms on medium heat with some oil until. Add ¼ cup water, cover with lid to let the mushrooms steam and cook through about 2 mins. When ready, the mushrooms will look plump. Add a pinch of salt, set aside.
In a serving bowl, add rice, tuna and all vegetables. Top with seaweed, scallions and sesame seeds and enjoy!