Poke Bowl with Coconut Jasmine Rice

Ingredients:

Directions:

1. Combine the rice vinegar, tamari, olive oil, sesame oil, agave, ginger, and siracha in a small bowl, whisk to combine. Pour the mixture over the cubed watermelon, cover it and refrigerate until ready to serve.
2. Place two cups of rice in a medium mixing bowl, add 4-6 cups of water to rinse it. Stir the rice to release the excess starch. When the water becomes milky and cloudy drain it and transfer it to a medium saucepan. Pour the canned coconut milk into a 2-cup liquid measuring cup, add enough water to equal two cups then pour it into the rice. Add an additional 2 cups of water, the agave syrup, and salt. Bring it to a boil, cover, and simmer 20 minutes or until the water is absorbed.
3. Prepare the remaining vegetables while the rice is cooking. When the rice is done remove the poke from the refrigerator, drain off the excess marinade and set it aside.
4. When ready to serve place a generous cup of the hot rice in a bowl, top it with a serving of the poke and each of the additional vegetables and tofu. Garnish it with a sprinkle of black sesame seeds, sliced green onion, sliced jalapeño, cilantro, and a wedge of lime. Serve with additional siracha and a drizzle of the remaining marinade.
5. *Note
6. *Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=http://www.newoptionsfoodgroup.com]www.newoptionsfoodgroup.com[/url]