The Miso Sauce
Zest and juice of 1 lime Zest and juice of 1 lemon
1-2 inches of ginger grated on a microplane zester
50g white miso (3 Tbsp)
70g canola or any neutral oil (5 Tbsp)
15g sesame oil (1 Tbsp)
Blend everything together using an immersion blender. Save half of the sauce for future use. Can be refrigerated for up to 1 week. Tastes great on any salad, not just a poke bowl.