Cool Cucumbers Poke Bowl

1 pound, 8 ounces Alaska surimi seafood (Imitation Crab)

Poke Sauce

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

Garnish

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.