Southern Veggie Poke

• 1/2 cup kewpie mayonnaise
• 1 tablespoon soy sauce
• 1 tablespoon lemon zest plus 1 Tbsp. fresh juice (from about 2 lemons)
• 2 teaspoons Sriracha chili sauce
• 2 teaspoons honey
• 1 teaspoon sesame oil
• 1 teaspoon minced garlic (about 1 garlic clove)
• 1/2 teaspoon black pepper
• 1 1/2 cups cooked butter beans (about 8 oz.)
• 1 cup chopped peeled cooked beets (about 7 oz.)
• 1 cup cooked yellow corn kernels (about 5 oz.)
• 1 pt. cherry tomatoes, cut into quarters
• 2 cups cooked sushi rice
• 2 tablespoons nori komi furikake (available at most Japanese stores or online)
• 3 cups loosely packed fresh arugula (about 2 oz.)

1. Stir together kewpie mayonnaise, soy sauce, lemon zest, lemon juice, Sriracha, honey, sesame oil, garlic, and pepper in a medium bowl. Set aside until ready to use, or cover and chill 8 to 12 hours.
2. Combine butter beans, beets, corn, and cherry tomatoes in a large bowl. Add 1/4 cup of the dressing, and stir until well combined.
3. Divide sushi rice evenly among 4 bowls. Top each bowl with 1 1/4 cups vegetable mixture, and sprinkle with nori komi furikake. Top evenly with arugula, and drizzle with remaining dressing.

kewpie mayonnaise, soy sauce, lemon zest, chili sauce, honey, sesame oil, garlic, black pepper, butter beans, beets, corn kernels, cherry tomatoes, rice, komi furikake, arugula

Taken from www.myrecipes.com/recipe/southern-veggie-poke (may not work)