Poke bowl & Seagrape Salad Recipe

1. Seagrape Poke Bowl

Ingredients:

• 1 pouch of Umibudo Seagrapes
• 1 cup cooked rice (white, brown, or sushi rice)
• 1/4 cup diced raw salmon or tuna
• 1/4 cup edamame, cooked
• 1/4 cup shredded carrots
• 1/4 avocado, sliced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sesame seeds
• Optional toppings: sliced cucumbers, radishes, or pickled ginger

Instructions:

1. Prepare the seagrapes following the easy preparation guide.
2. In a small bowl, mix soy sauce and sesame oil for the dressing.
3. Arrange rice in a bowl and top with salmon or tuna, edamame, carrots, avocado, and any other desired toppings.
4. Drizzle the dressing over the bowl and sprinkle with sesame seeds.
5. Finish by placing a cluster of seagrapes on top for a fresh, crunchy garnish.

2. Sea Urchin and Fish Roe with Seagrapes

Ingredients:

• 1 pouch of Umibudo Seagrapes
• 6 pieces of sushi-grade sea urchin (uni)
• 2 tbsp salmon roe (ikura)
• 1 cup sushi rice, cooked and seasoned
• Nori sheets or nori strips for serving
• 1 tsp soy sauce for drizzling

Instructions:

1. Prepare the seagrapes by rinsing and soaking them.
2. Place a small mound of sushi rice on a serving plate or in a bowl.
3. Arrange sea urchin pieces and salmon roe on top of the rice.
4. Garnish with clusters of seagrapes for added texture and a pop of flavor.
5. Serve with soy sauce and optional nori sheets for wrapping.

Flavor Notes: The sea urchin’s creamy, briny richness and the bursting flavor of fish roe are beautifully balanced by the seagrapes’ crisp, juicy texture.

3. Refreshing Seagrape Salad

Ingredients:

• 1 pouch of Umibudo Seagrapes
• Mixed greens (spinach, arugula, or kale)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cucumber, sliced
• 1/4 cup mango, diced
• 2 tbsp sesame dressing or ponzu sauce
• 1 tsp toasted sesame seeds

Instructions:

1. Prepare the seagrapes by rinsing and soaking them.
2. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and mango.
3. Toss gently with sesame dressing or ponzu sauce.
4. Top the salad with seagrapes and sprinkle with sesame seeds for garnish.
5. Serve immediately for the freshest taste and texture.

Flavor Notes: This salad combines sweet, tangy, and savory flavors, while the seagrapes provide a satisfying crunch that contrasts with the softness of the greens and mango.