Poke Bowl

1. Place rice in a colander and rinse with enough cold water until the rinsing water comes out clear (not foamy and turbid). Place rice in a medium saucepan and cover with water. Bring water to a boil uncovered. Once it begins to boil, lower the heat, cover, and cook under low heat for 15-20 minutes. Keep covered and set aside.*
2. Combine the rice vinegar, sugar and salt in a small saucepan and heat until the sugar has completely dissolved. Pour this mixture over the rice and fold thoroughly to combine, coating every rice grain with the mixture. Allow to cool to room temperature before assembling the poke bowls.
3. While the rice is cooking, mix in a small bowl the tamari sauce, mirin, and sesame seed oil. Add the chopped scallions, and pour the marinade over the fish pieces.
4. Cover and store in the refrigerator for at least 1-2 hours. 
5. When ready to eat, take the fish out of the refrigerator, add chopped mango, avocado and cucumber, mixing carefully so that the fish stays intact. Spit the rice into four bowls and top up with a couple of tablespoons of the fish mixture.
6. Garnish with microgreens, macadamia pieces and/or nori strips and a drizzle of mixed sesame seeds.

*If no sushi rice is available, you may substitute for any other type of rice, keeping in mind that the consistency will not be the same. Use cauliflower rice if you want the low-carb version.