Poke Bowl with Pickled Fruit and Veggies and Wasabi Cream

Pineapple Poke Bowl

Serves

2 poke bowls

INGREDIENTS

Poke Bowl

  • 1 whole fresh pineapple
  • 8 oz sushi grade ahi tuna or salmon or steamed shrimp or crabmeat
  • 1/2 cup steamed and chilled edamame
  • 1 cup cooked brown rice
  • 1 whole avocado, diced or sliced

Pickled Fruit and Veggie Salad

  • 1/4 cup Florida Crystals® Organic Brown Raw Cane Sugar
  • 1/4 cup rice vinegar
  • ¼ cup thinly sliced red onion
  • 1 carrot, peeled and sliced thinly on the bias or cut into matchsticks
  • 2 tbsp freshly grated ginger
  • 1/4 teaspoon salt
  • 1 large cucumber, peeled, seeded and diced
  • 1 cup diced Mango

Wasabi Cream

  • 2 teaspoons wasabi powder
  • 1 tbsp prepared horseradish
  • ¼ cup mayonnaise
  • 1 tbsp heavy cream

INSTRUCTIONS

Pickled Fruit and Veggie Salad

Whisk sugar and vinegar together in small saucepot and bring to a boil over medium heat. Stir in onion, carrot, ginger and salt then remove pot from heat and hold aside to cool to room temperature

Stir in cucumber and mango, transfer salad to a storage container with a lid, and chill up to 24 hours before serving.

Wasabi Cream

Whisk all ingredients together in small bowl until wasabi powder is well blended. Hold aside until ready to serve or refrigerate for up to 3 days.

Assembly

Cut pineapple in half lengthwise and scoop out fruit to create 2 bowls. 

Divide all Poke bowl ingredients between the two pineapple bowls. 

Serve with Wasabi Cream drizzled over the top or on the side for dipping