1 1/2 pounds Alaska Surimi Seafood (Imitation Crab) sliced or chunked
1/3 cup Kikkoman Poke Sauce
1/3 cup Kikkoman Light Soy Sauce
1 Tablespoon sesame oil
1 1/2 teaspoons rice vinegar
2 Tablespoons toasted sesame seeds (white and/or black)
Bowl Base Options
10 cups cooked sushi rice, brown rice, farro or quinoa, seasoned with rice vinegar and sesame oil
10 ounces/2 cups Persian (or thin English) cucumber, chopped
10 ounces/2 cups water chestnuts, sliced or diced
10 ounces/ 2 cups avocado, diced
2 ounces/ 1/2 cup red onion, minced
2 ounces / 1/2 cup pickled ginger, shredded or minced
as needed: Wasabi mayonnaise, shredded nori, fish roe, and/or wasabi paste balls
For the Poke Sauce: blend Kikkoman Poke Sauce and Light Soy Sauce with the sesame oil, rice vinegar, and sesame seeds; pour mixture over Alaska surimi cubes. Cover and refrigerate.
Add cucumber, water chestnuts, avocado, and red onion to a bowl or hotel pan. Gently stir in the Alaska surimi mixture.
To serve: place 1 cup Bowl Base Options into a serving bowl; portion 1 cup of the poke-vegetable mixture over the base. Garnish with pickled ginger; wasabi mayonnaise; paste ball and/or fish roe.