For July 4th we made a trip down to L.A and San Diego this year. We try to go down every few years for a quick weekend break, its always exciting to discover new places and revisit our favorite places to eat.
Of course L.A has the best food in the U.S in my opinion, I rarely have a bad experience, well I do my research and also go by recommendations from friends, family and on people on Instagram. Most live up to all the hype some ah! not so much.
So this time we were looking for a pizza place around Beverly Hills and we stumbled upon Mainland Poke Shop, to my surprise the poke was really good, the ingredients were fresh and tasty, the sauces were flavorful and not overly salty. They are priced by the number of scoops of fish. I got 3 scoops, ditched the rice and got salad greens with veggies. I give 4.5 stars for sure. Needless to say I had to remake what I ate so here’s my vegan version since there is a Salmon and Ahi already on the blog. Hope you like it.
Ingredients
Makes 2-3 bowls
VEGGIES
- 1 cup organic shelled edamame, steamed
- 1 Persian cucumber, thinly sliced
- 1-2 cups purple cabbage, shredded
- 1 cup diced jicama or Mango
- 1 small avocado, sliced
- 2-3 breakfast radishes, thinly sliced
- Few handful sliced nori seaweed or 1/2 cup of seaweed salad
- 1 medium blood orange or ruby red grapefruit, diced, ( for a little sweetness and it looks like ahi tuna)
- 1-1½ cup cooked brown rice
- 4 spring onions, sliced
Miso Ginger Sauce
- 1½ tablespoons toasted sesame oil
- 2 tablespoons lemon juice or vinegar
- 2 tablespoons tamari
- 1/4 cup light white miso paste
- 1 teaspoon maple syrup
- ½- 3/4 inch piece ginger, peeled
- 1 fat garlic clove, peeled
Add ons
- 1 jalapeño or red chilli, sliced
- 1 tablespoons toasted sesame seeds
- 1 handful sprouts, I like arugula sprouts
- a few garlic or onion chips (optional)
- 1 lime, sliced
- pickled ginger
- wasabi mayo
Method
In a small food processor add garlic, ginger, sesame oil, tamari, miso, maple and lemon juice/vinegar, blend till everything is minced and smooth as a sauce. set aside to develop.
Pour half the sauce over the rice and let it soak for 10 minutes. Divide the rice into 2-3 bowls.
Arrange the rest of the ingredients on top of the bowls, drizzle with any leftover dressing.
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