Vegan Pineapple Poke Bowl

For the Pineapple

• 1 c cubed pineapple
• 0.5 tsp toasted sesame oil
• 1/4 tsp paprika
• Few pinches salt
• Pinch or two of cayenne

For the Poke Bowl

• 0.25 c uncooked black rice
• Large carrot
• 4 baby cucumbers
• 1 nori sheet (or 4 seaweed snacks)
• 0.5 c sunflower sprouts
• 2 tbsp roasted salted macadamia nuts
• 1 tsp furikake seasoning

1. Combine the pineapple with the sesame oil, paprika, salt, and cayenne, then mix until very evenly coated. Let the pineapple marinate in the refrigerator for several hours or overnight in a sealed container.
2. Cook the rice as directed.
3. While the rice cooks, use a peeler to create carrot ribbons. Slice the baby cucumbers and cut the nori into thin strips.
4. When ready to serve, add all of the components (marinated pineapple, cooked black rice, carrot ribbons, cucumber slices, nori ribbons, sunflower sprouts, and macadamias) into a serving bowl. Top with a generous sprinkling of furikake seasoning.