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Poke bowl inspired salad


2 cups cooked rice (white, brown or sushi rice)

1 tbsp olive oil

Cracked fresh pepper

2 NABATI fish burgers

1 carrot julienned

1/2 cup pickled beets

1 cup cucumber sliced

1/2 avocado sliced

2 handfuls mixed greens

2 tbsp black sesame seeds

1 sheet nori cut into squares

1/4 cup tahini sriracha drizzle (see recipe below)

Pickled ginger

Sea salt 

Dulse (optional)

Chili flakes (optional)

Sesame oil (optional)


Heat olive oil in a non-stick pan.  Gently place fish burgers into the pan and sear cook 5-6 minutes per side until golden brown.  Season with cracked pepper.

Cook the rice according to the package.  Fluff the rice and if using add a tbsp of dulse and fluff again.

Assemble the bowls!  Place mixed greens into the base of the bowl, and layer with rice.  Design bowls how you desire and season with sea salt and chili flakes. 


2 heaping tbsp tahini

1 clove garlic finely minced

1 tbsp maple syrup

1 tbsp vegan sriracha 

1/2 lemon juiced

Pinch sea salt

1/4-1/2 cup warm water to thin 

—Place all Ingredients into a bowl except for the water.  Stir to combine.  Add water a tbsp at a time until you reach a drizzle like consistency.  Set aside at room temperature until you are ready to use.  If the sauce starts to stiffen up, and a 1/2 tbsp of water to thin.  Store leftover sauce in an air-tight jar in the fridge for later use.  

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