Tuna Poke Bowl with Maple Dragon Sauce

Maple Tuna

• 1 Tbsp maple sugar
• 1 Tbsp olive oil
• 1 rap toasted sesame oil
• 1 garlic clove, crushed
• 2 tsp grated ginger
• 3/4 lb fresh tuna (tartare or sushi grade), skinless, cut into cubes

Rice

• 1 1/2 cups calrose or arborio rice (for sushi or risotto)
• 2 cups water
• 1/2 tsp salt
• 2 Tbsp rice vinegar
• 1 Tbsp maple syrup, preferably amber for its rich taste

Maple Dragon Sauce

• 3 Tbsp nutritional yeast flakes
• 3 Tbsp olive oil
• 2 Tbsp maple syrup, preferably amber for its rich taste
• 2 Tbsp soy or tamari sauce
• 2 Tbsp water
• 2 garlic cloves, crushed
• juice of 1/2 lime

vegetables

• 1 cup frozen edamame, shelled
• 2 lebanese cucumbers, sliced into half moons
• 1 carrot, julienned or grated
• 1 avocado, sliced
• 2 cups of greens of choice (lettuce, chopped spinach)
• 2 green onions,sliced
• 2 Tbsp sesame seeds

Maple tuna

1. Mix the marinade ingredients in a bowl.
2. Add the tuna. Cover with plastic wrap and refrigerate while you prepare the other ingredients. You can also work ahead by marinating and refrigerating the tuna for 2 hours.

rice

1. Rise the rice with cold water and drain.
2. Bring water, salt, and rice to a boil. Reduce to a summer for 18 minutes (or according to the instructions) without stirring.
3. Mix the rice vinegar and maple syrup. Add it to the cooked rice and set aside.

Maple Dragon Sauce

1. Use a stick blender to mix all ingredients

Assembly

1. cook the edamame in boiling water for 2 minutes.
2. Put rice in bowls, add the vegetables and tuna, then drizzle with maple dragon sauce. Sprinkle with sesame seeds.