Korean Beef Poké Bowl

Place sushi rice in a medium pot and rinse it until the water runs clear.

Add an equal amount of water to the pot as rice. Bring 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 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 all 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.

Add gochujang paste to the beef and cook until caramelized on the outside. Set aside to cool.

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. Set aside.

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

Pour the remaining apple cider vinegar into a saucepan, add sugar, salt & pepper. Bring to a boil, then pour over the julienned carrots and mix well. Cover with a lid for 10 min, then drain.

To make the wasabi mayo, mix the wasabi paste and lemon juice in a small bowl. Add the Kewpie mayo and mix until fully incorporated.

Prepare your bowl: Place the forbidden rice at the bottom, then arrange the sushi rice balls on top. Arrange all the prepared vegetables and fruit (edamame, red cabbage, carrots, pineapple, radishes, pak choi, cucumber) around the bowl.

Arrange the dressed 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 white sesame seeds, and pickled ginger.