Ingredients

Sweet Rice

• 4 cups cooked short-grain brown rice or black rice
• 2 nori sheets, cut into small pieces
• 1/4 cup rice vinegar
• 1 tablespoon pure maple syrup (or other liquid sweetener)
• 1 tablespoon low-sodium tamari or soy sauce

Sriracha Aioli 

• 3/4 cup raw cashews
• 1 cup water
• 2 tablespoon lime juice
• 1 tablespoon pure maple syrup
• 2 tablespoon tamari sauce
• 1 tablespoon sriracha (adjust the amount to your heat preference)
• 1/2 teaspoon salt or to taste

Ponzu Sauce (optional)

• 1/2 cup orange juice
• 1/4 cup tamari sauce 
• 1/4 cup water
• 2 tablespoons lime juice
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha

Toppings

• 2 cups mixed greens
• 1/2 cup shredded red cabbage
• 2 carrots, shredded
• 1 cucumber, small diced
• 2 cups (thawed) frozen edamame or baked tofu
• 1 avocado, pitted, peeled, and cubed
• 1 mango, pitted peeled, and cubed
• 4 green onions, thinly sliced
• Sesame seeds
• Pickled ginger
• Chopped fresh cilantro
• 1 lime, cut into wedges

Directions

1. To make the sweet rice, in a medium bowl, toss the cooked rice with the nori, vinegar, maple syrup, and tamari sauce.  Set aside. 
2. Place all of the sriracha aioli ingredients into a high speed blender and blend until smooth and creamy.  Set aside.
3. To make the ponzu sauce, in another small bowl , Whisk together all the ponzu sauce ingredients.  Set aside.  
4. To serve, put all the topping items in individual bowls.  For each poke bowl, scoop a hearty serving of rice itno bowl.  Invite people to choose the toppings they enjoy and to finish with plenty of sriracha aioli and ponzu sauce.  

Tips & Hints

• You can add so many more options to the poke bowl bar:  baked tofu, roasted sweet potatoes, pineapple, and soy curls.