Hawaiian Poke is usually made with fresh raw fish, but the texture and color of tomatoes and other summer vegetables combine well with the Japanese saucing and flavors.  You can serve this on top of steamed sushi rice, salad greens, or both.

For the Ponzu Sauce:  In a bowl, mix together 2 T. rice vinegar, 2 T. soy sauce, 1 T. sesame oil, 1 T. mirin (or other sweet white wine), and 1 T. lime juice. Add 1 small clove  of garlic, pressed in a garlic press.

Remove the stem and seeds of 12 Gypsy peppers.  Slice them very thinly, then dice as finely as possible.  You want about a cup.

Trim the ends off 1 medium or 2 small zucchini.  Use a very sharp knife or mandolin to slice the zucchini lengthwise in thin strips.  Drizzle the zucchini with 1 t. of soy sauce and 1 t. sesame oil.  Let sit for 10-15 minutes.  Cut the zucchini slices into bite-sized pieces.

Remove the cores of 3-4 Tomatoes, then cut in half and remove the seeds and pulp (discard or use for another dish). Use a sharp knife to cut the tomato vertically into half-inch thick slices.  Cut each slice into 2-3 strips, and finally into bite-sized pieces.  Toss with 2 T. of the ponzu sauce.

Thinly slice a cucumber in rounds to make 1 C.

Grate or julienne Carrots to make 1 C. 

Remove the peel from an avocado and cut half of it into dice.

Fill bowls with rice or greens.  Place a few spoonfuls of Tomato and Zucchini “sushi” on top.

Add cucumbers, carrots, and avocado to each bowl to your liking, then drizzle with more Ponzu sauce.  Sprinkle with the diced peppers, toasted sesame seeds and furikake seaweed topping.  Add soy sauce to taste.