1 pound, 8 ounces Alaska surimi seafood (Imitation Crab)
1/3 cup Kikkoman Poke Sauce
1/3 cup Kikkoman Light Soy Sauce
1 Tablespoon sesame oil
1 1/2 teaspoon rice vinegar
2 Tablespoons toasted sesame seeds
Bowl Base Options
10 cups cooked farro, quinoa, or freekah, seasoned with rice vinegar and sesame oil
2 cups Persian or English cucumber, sliced thin
4 cups edamame kernels
3 Tablespoons ginger, minced
1 teaspoon wasabi paste
2 Tablespoons dried hijiki, reconstituted
4 shiso leaves, chopped
For the Poke sauce: blend the Kikkoman Poke Sauce and Light Soy Sauce with the sesame oil, rice vinegar, and sesame seeds; pour mixture over Alaska surimi. Cover and refrigerate.
Add cucumber, edamame, ginger, and wasabi to a bowl or hotel pan. Gently stir in the Alaska surimi mixture.
To serve: place 1 cup of Bowl Base Option into a serving bowl; top with 1 cup of the poke-vegetable mixture. Garnish with hijiki and chopped shiso leaves.