Place sushi rice in a medium pot and run water over it. Wash the rice by rubbing it between your hands. Rinse the rice until the water runs clear.

Add an equal amount of water to the pot as rice. Bring the pot to a boil, then reduce the heat to the lowest setting. Cover the pot with a lid and cook for 15 minutes.

Turn off the heat and keep the lid on the pot for 10 minutes. Add 2 tbsp of apple cider vinegar, sugar, and a little salt to the rice. Mix with a fork to distribute the vinegar evenly. Place the sushi rice in the fridge to cool completely.

Place forbidden rice in a pot, cover with water, and boil until the rice is cooked. Strain and set aside to cool.

Place poke dressing ingredients into a saucepan, except the xanthan gum. Bring to a boil, then simmer for 15 minutes.

Turn off the heat, then add the xanthan gum. Using a stick blender, blend the xanthan gum into the sauce for about 3 minutes or until the sauce has thickened. Strain the sauce through a fine sieve.

Place beef strips into a mixing bowl and season with a little salt and pepper. Add half of the Chinese 5-spice and mix well.

Heat a pan until smoking hot. Add a little sesame oil and brown the beef strips in small batches to get a good color on all sides, then set aside.

Place pork strips into a mixing bowl and season with a little salt and pepper. Add the rest of the Chinese 5-spice and minced ginger. Mix well.

Heat a pan until smoking hot. Add a little sesame oil and brown the pork strips in small batches to get a good color on all sides, then set aside.

Heat the same pan again until smoking hot, then add more sesame oil and flash fry the shiitake mushrooms until brown on the outside but not too soft, then set aside.

Form cocktail rice balls with the sushi rice. Sprinkle them with black sesame seeds.

Pour the rest of the apple cider vinegar over the julienned carrots and mix well.

To make the wasabi mayo, place the wasabi paste and water into a small bowl. Mix well to thin out the paste a little. Add the Kewpie mayo and mix until fully incorporated.

Add 3 tbsp of the poke dressing over the beef and pork. Mix well until both meats are covered with the dressing.

Prepare your bowl: First place the forbidden rice at the bottom, then sushi rice balls on top. Arrange all the vegetables and fruit in an order that all the colors are visible. Arrange the meat at the top center.

Drizzle a good amount of poke dressing over each bowl, then place a dollop of wasabi mayo on top, centered. Sprinkle bowls with spring onions, toasted sesame seeds, and coriander leaves.