1 tablespoon coconut aminos or low sodium tamari or soy sauce
1 tablespoon water
3 cups whole grain sorghum cooked (1 cup raw whole grain sorghum)
1 avocado sliced
1 cup red cabbage, grated
1 cup edamame
1 cup mango diced, see note
1 cup seedless cucumber, peeled sliced into sticks or julienne
2 teaspoons black sesame seeds
1 big sheet of nori, cut in quarters or 4 small sheets of nori cut in quarters
Instructions
Avocado Dressing:
Place all the ingredients in a small food processor or use an immersion blender and puree until the mixture is smooth. (If you prefer the dressing thinner you can add a little more water)
Sorghum Poke Bowl:
Add sesame oil to a medium sauce pan over medium heat.
Place shrimp in pan, cook for 1 minute on each side then add lemon juice, coconut aminos, water and cook for 30-60 seconds on each side until shrimp just turns pink, 145 °F. Place shrimp on a plate and add sorghum to the pan and mix until warm.
Place shrimp in pan, cook for 1 minute on each side then add lemon juice, coconut aminos, water and cook for 30-60 seconds on each side until shrimp just turns pink, 145 °F. Place shrimp on a plate and add sorghum to the pan and mix until warm.
NOTES
Frozen or thawed mango can be used.
Coconut aminos are made from the sap of the coconut palms. The sap is fermented and then blended with sea salt. This sauce is similar in taste to soy sauce however a bit sweeter in flavor and it is lower in sodium and is gluten free.
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