2 Tbs. sesame oil OR coconut oil, warmed
1 Tbs. ponzu sauce or tamari sauce
1/2 tsp. wasabi (optional)
4 ounces sushi-grade ahi tuna or salmon cut into 1” pieces (or 4 ounces cooked shrimp, room temperature)
1 cup brown rice or gluten-free buckwheat soba noodles (or 2 cups leafy greens)
1/2 mango, diced
1/2 avocado, sliced
1 scallion, thinly sliced
1/4 cup pickled ginger and veggies
1/2 tsp. sesame seeds
flaky salt to taste
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