April

April

Poke is trending everywhere. Mainlanders love it because it is delicious, versatile and reminiscent of the Hawaiian Islands. This dish pairs classic poke ingredients with our Bamboo Rice—short grain rice infused with bamboo extract—making it even more beautiful and flavorful.

InHarvest Products Used

Ingredients:

Yield: 4 servings

  • ¾ lb. sashimi-quality tuna, medium dice
  • 1 T. sesame oil
  • ½ T. reduced-sodium soy sauce
  • 2½ c. low-sodium vegetable stock
  • ½ lb. InHarvest Bamboo Rice
  • ½ c. mayonnaise
  • 3 T. Sriracha
  • 1 T. sweet chili sauce
  • 2 T. water
  • ¼ sheet nori
  • 1½ c. thinly sliced cucumber
  • ¾ c. medium-dice peeled avocado
  • ¾ c. sliced radish
  • ¾ c. thinly sliced scallion
  • 3 T. tobiko
  • ¾ 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 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.

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., 751 mg sod., 7 g sugar