- Combine vinegar, sugar, and salt in a saucepan filled with water over medium heat and bring to a boil. Drop in the veggie ribbons, simmer for 1 minute, until the ribbons are tender and malleable, then shut off the heat. When cool enough to handle, fish out a ribbon and let the excess liquid drip off. Carefully roll veggie ribbons into little roses and place on paper towels to drain.
- Place rice in a fine mesh strainer and rinse under cold running water for a few minutes until water runs clear. Transfer rinsed rice and water to a saucepot with a tight-fitting lid. Bring to a boil over high heat and immediately cover and turn heat to lowest setting. Cook for 15 minutes, remove from heat and let stand, covered, 15 minutes.
- Meanwhile, combine vinegar, sugar, and salt in a small saucepan over low heat and stir until sugar is dissolved. Pour vinegar mix over rice and gently fold with a wooden spoon or spatula to mix in evenly. Set aside.
- In a large mixing bowl, combine the tuna, scallions and Kikkoman® Teriyaki Takumi, Original and toss to coat. Taste and adjust with more sauce as desired. To assemble, divide the rice between bowls, top with the tuna poke, cucumber and root veggie ribbons, and fresh herbs and/or microgreens. Serve with lime wedges and additional Kikkoman® Teriyaki Takumi, Original for dipping.
Recipe created in partnership with @danielagerson.
