• 1 English cucumber
• salt
• 1 cup of forbidden rice
• 1 lb medium golden and / or crimson beets
• 2 tablespoons of sesame oil
• 1 pkg. (8 oz.) White mushrooms, sliced
• 1 teaspoon finely grated contemporary garlic
• 1 cup coconut aminos, divided
• 2 pink or crimson grapefruits
• ¼ cup seasoned rice vinegar
• 1 tablespoon finely grated peeled contemporary turmeric, divided
• ½ tablespoon finely grated contemporary peeled ginger
• 1 ripe avocado
• Himalayan salt, to style
• togarashi, to style

Thinly slice the cucumber; put in a colander and sprinkle calmly with salt. Stir to mix. Place the colander on a plate and put aside half-hour. In the meantime, place the rice in a colander; run chilly water over the rice till the water runs clear. Put together the rice as directed on the label. Let the rice cool for at the least 10 minutes or till it reaches room temperature, however don’t refrigerate it.

Place the metallic steamer or a small metallic colander contained in the strain cooker; add 1 inch of water. Take away the greens from the beets if mandatory. Place unpeeled beets in a strain cooker and prepare dinner in response to producer’s instructions on excessive energy for 10 minutes. Launch the strain from the strain cooker.

In a big skillet, warmth the sesame oil over medium warmth; add mushrooms and garlic and prepare dinner, 6 to eight minutes or till tender, stirring often. Take away the pan from the warmth; stir in ½ cup of coconut aminos.

From grapefruit, squeeze ¼ cup of juice into medium bowl; put apart. Lower the remainder of the grapefruit into segments in one other bowl; put apart.

When the beets are cool sufficient to deal with, lower off the ends and take away the peel. Lower the beets into 1-inch items and place them in a bowl with the grapefruit juice; add ½ tablespoon of turmeric, ginger and Himalayan salt to style. Stir till effectively mixed.

Briefly rinse the cucumbers beneath operating water; squeeze the cucumbers to launch any liquid. Add the cucumbers to a small bowl and toss with the vinegar and ½ cup of the remaining amino coconut and ½ tbsp of turmeric.

Assemble the poke bowl: Divide the rice between every of the 4 bowls. High evenly with mushrooms, beets and cucumbers with a few of their marinade and grapefruit segments. Lower the avocado in half; take away the pit. Thinly slice the avocado, then divide the slices over the rice. Sprinkle the poke with Himalayan salt and togarashi to serve.