Ingredients

For the poke:

1 pound sushi-grade Yellowfin ahi tuna, cubed

1/4 cup coconut aminos (or Tamari)

1 teaspoon rice wine vinegar

1 teaspoon toasted sesame oil

2 tablespoons chopped fresh chives

1 teaspoon toasted sesame seeds

1 teaspoon grated fresh ginger

1/2 teaspoon togarashi seasoning

Pinch of red pepper flakes

Pinch of Hawaiian sea salt

For the bowls:

1 cup dry Village Harvest Organic Protein Blend

1/2 cup roasted macadamia nuts

1 mango, peeled and sliced

1 avocado, sliced

1/4 cup chopped fresh cilantro

4 teaspoons sesame seeds

1 cucumber, thinly sliced

Fresh lime

Nori seaweed flakes, togarashi, or furikake, for sprinkling