Sangrita Poke Bowl
Ingredients
- 1 cup sushi rice, cooked and cooled
- 6 oz sashimi-grade protein of your choice (tuna, salmon, shrimp, tofu)
- 3 oz 3.5 mango, cubed
- 1/4 avocado, sliced or cubed
- 1/4 cup shredded carrot
- 1/4 cup shredded beets
- 1 oz walnuts or pistachios, chopped
- Radishes and toasted sesame seeds for garnish
- 1/4 cup soy sauce
- 2 tablespoons Sangrita Viuda de Sanchez
- 1 tablespoon lemon juice
- 1 tablespoon orange juice
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
For the Sangrita sauce:
Instructions
- Prepare the sushi rice: Cook sushi rice according to package instructions and let it cool completely.
- Prepare the protein: Cut the protein into bite-sized cubes.
- Prepare the vegetables: Dice the mango, avocado, carrot, and beets. Chop the walnuts or pistachios.
- Make the Sangrita Vinaigrette: In a small bowl, whisk together all vinaigrette ingredients.
- Assemble the poke bowl: In individual bowls, layer the sushi rice, protein, mango, avocado, carrot, beets, and nuts.
- Drizzle with sauce: Drizzle the Sangrita sauce over the bowl.
- Garnish: Garnish with radishes and toasted sesame seeds.
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