Aloha Poke & Bamboo Rice Bowl

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  • Aloha poke and bamboo rice bowl

INGREDIENTS

  • 1/4 c. sesame oil
  • 2 T. reduced-sodium soy sauce
  • 2 1/2 qts. low-sodium vegetable stock
  • 1 pt. mayonnaise
  • 3/4 c. Sriracha
  • 1/4 c. sweet chili sauce
  • 1/2 c. water
  • 1 sheet nori
  • 3 pt. cucumber, thinly sliced
  • 3 c. avocado, medium dice
  • 3 c. radish, sliced
  • 3 c. scallions, thinly sliced
  • 3/4 c. tobiko
  • 1 T. shichimi tōgarashi (Japanese Seven Spice)

Directions

  1. In a mixing bowl, gently fold together the cubed tuna, sesame oil and soy sauce. Remove the bowl to the walk-in or cooler and let the tuna marinate for 1 hour.
  2. In a large pot, bring the stock to a boil. Stir in InHarvest Bamboo Rice and return to a boil. Reduce heat to simmer and cook, covered, for 12 minutes or until all the liquid is absorbed. Let stand, covered, for 10 minutes before serving.
  3. In a mixing bowl, whisk together the mayonnaise, Sriracha, chili sauce and water. Set aside.
  4. Lightly toast the nori over a flame or electric burner. Cut into very thin ½”-long strips.
  5. Per order: In the bottom of a soup or other single-serving bowl, place 1 c. warm rice. Top with 3 oz. marinated tuna. Garnish with scant ¼ c. each of the cucumber, avocado, radish and scallion. Drizzle 3 T. mayo/Sriracha sauce over the vegetables. Crown the bowl with ¾ T. tobiko. Sprinkle 1 t. nori strips and scant ¼ t. shichimi tōgarashi over the dish and serve.

Recipe Yield: 16 servings

Nutrition Facts

Per serving: 593 cal., 30 g pro., 68 g carb., 6 g fiber, 23 g fat (4 g sat. fat), 116 mg chol., 747 mg sod., 7 g sugar

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