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Slice the tops off the beets, then slice them into small ½ inch cubes. I do this by slicing the beets into ½-inch thick slices, then cubing from there. They should mimick a cube of tuna! Place the beets in a medium saucepan.
Whisk together the remaining poke ingredients: lime juice, vinegar, miso, soy sauce, water and sesame oil. Add to the beets.
Bring to a boil over medium heat and cook for 15 minutes, then reduce heat to low and simmer until glossy and most of the liquid has evaporated.
To make blending easier, place the cashews in a bowl and cover with boiling water for at least 5 minutes, but ideally 15 or so. Drain.
Place the cashews, water, lime juice, salt, maple, soy sauce and sriracha together in a small blender, like a Nutribullet. Puree until very creamy and smooth, scrapping down the sides as needed.
Divide the cooked rice between 4 bowls, then top with the beet poke and other toppings-- I like sliced cucumbers, radishes, cooked edamame, slices of avocado and then drizzle the cashew mayo on top. Serve alongside toasted nori sheets for scooping!