Rainbow Poke Bowl with Canned Tuna

pickle

• 1 watermelon radish peeled and cut in thin matchsticks
• 1 Persian cucumber thinly sliced (do not peel)
• 1/2 cup rice wine vinegar
• 1/2 cup water
• 1 tsp red pepper flakes
• 2 sprigs cilantro

dressing

• 1/4 cup sesame oil
• 2 Tbsp tamari or soy sauce
• 1 Tbsp rice vinegar
• 1 Tbsp pineapple juice substitute orange if you like
• 1 tsp hot chili paste or Sriracha
• 1 tsp minced pickled ginger or fresh ginger
• 1 clove garlic minced
• 1 lime juiced
• 1 tsp sesame seeds black or white

bowl

• 1 cup black rice or sushi rice
• 1/2 sheet dried seaweed cut in thin shreds.
• 10 ounces canned tuna drained
• 1/4 small red onion very thinly sliced
• 1 cup finely shredded red cabbage
• 1 small ripe mango peeled and diced
• 1 handful microgreens or sprouts of your choice
• 1 cup shaved or grated carrot
• 1/2 cup picked radishes
• 1/2 cup pickled cucumbers
• 2 Tbsp pickled ginger
• 1 hot red chili pepper or jalapeno or Serrano pepper thinly sliced

garnish

• fresh cilantro leaves
• black or white sesame seeds
• Lime wedges