Poke Bowl

Steps:

De-frost cubed tuna and mix into a bowl with sesame oil, mirin, soy sauce, chili oil, and sesame seeds and marinade for 20 minutes.
Wash white rice and cook according to package instructions. Use 3 cups of water, preferably.
Wash and slice vegetables and fruit accordingly.
Peel off the wrapper and slice imitation crab sticks into ¼ pieces. Then mash with Kewpie Sauce and sugar until crab resembles strands.
Pour Canola oil into pot with sliced shallot and heat over medium/high. Remove as soon as it turns golden brown to prevent overcooking and place on a paper towel. Season with salt once placed on paper towel.
Plate rice as the base and add the rest of the ingredients over top of the rice in whatever way you like.

Ingredients:

Bowl

500mL white rice
2 red radishes, cut into half-moons
3 Persian cucumbers cut into half-moons
2 mangos, cubed
2 avocados, cubed
2 shallots, thinly sliced
200mL Canola oil
2 tsp salt
2 stalks of green onions, thinly sliced
8 sticks of imitation crab
80mL Kewpie Sauce
2 tbsp sugar
Frozen ahi tuna cubes
2 tbsp sesame oil
1 tbsp mirin
1 tbsp soy sauce
1 tbsp chili oil
1 tbsp sesame seeds