EatingWell: A fresh spin on classic poke
By Martha Cheng, EatingWell
on
1/2 cup thinly sliced scallion greens
1/2 cup chopped fresh cilantro
1/4 cup tobiko (flying fish roe) or other caviar
3 tablespoons reduced-sodium tamari
2 teaspoons toasted (dark) sesame oil
1/2 teaspoon Sriracha
For the brown rice salad:
2 cups cooked short-grain brown rice, warmed
2 cups packed spicy greens, such as arugula, watercress or mizuna
2 tablespoons rice vinegar
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