Wild Alaska Pollock Wasabi Bowls
- 1 Block
- 1 Quart Coconut Cream
- 3 Cups Lime Juice
- 3 3/4 Cups Mirin Wine
- 3 Ounces Lime Zest
- 3 Ounces Wasabi Paste
- To taste Salt
- 6 1/2 lb Brown Rice, steamed
- 3 3/4 lb Carrot, julienned
- 3 3/4 lb Avocado, peeled, pitted & sliced
- 3 3/4 lb Cabbage (Purple & Green, Shredded)
- Garnish Pickled Ginger
- Garnish Shiso
- Garnish Sesame Seeds
Cook Pan-Redi Alaska Pollock per instructions; keep warm.
Combine Alaska Pollock with coconut milk, lime juice, mirin, lime zest, wasabi paste and salt.
To plate, serve rice topped with Alaska Pollock, carrots, avocado, cabbage and pickled ginger.
Garnish with shiso and sesame seeds.