8 oz. Alaska surimi seafood, chunked or sliced
4 cups cooked brown rice
1 1/2 cups fresh pineapple, diced
2 1/2 teaspoons red jalapeno, seeded and minced
1/3 cup green onion, sliced
1/2 cup cilantro leaves, rough chopped
1/3 cup macadamia nuts, chopped and toasted
Pea vines and/or sprouts (optional garnish)
2 1/2 Tablespoons Kikkoman Poke Sauce
2 1/2 Tablespoons Kikkoman Light Soy Sauce
1 1/4 teaspoons sesame oil
1/2 teaspoon rice vinegar
1 1/4 teaspoons toasted sesame seeds (white or black)
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 cubes. Cover and refrigerate.
Add pineapple, jalapeno, green onion, and cilantro to a large bowl. Gently stir in the Alaska surimi poke mixture.
To Serve: Place 1 cup of the brown rice into a serving bowl; top with about 1 cup of the poke-pineapple mixture. Garnish with macadamia nuts and pea vines/sprouts.
Recommended Beer Pairing: Kona Longboard Island Lager