Rainbow Poke Bowl with Canned Tuna
A poke bowl made with canned tuna is beautiful, healthy, delicious, and convenient!
Servings: 2
Calories: 876kcal
Ingredients
pickle
- 1 watermelon radish peeled and cut in thin matchsticks
- 1 Persian cucumber thinly sliced (do not peel)
- 1/2 cup rice wine vinegar
- 1/2 cup water
- 1 tsp red pepper flakes
- 2 sprigs cilantro
dressing
- 1/4 cup sesame oil
- 2 Tbsp tamari or soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp pineapple juice substitute orange if you like
- 1 tsp hot chili paste or Sriracha
- 1 tsp minced pickled ginger or fresh ginger
- 1 clove garlic minced
- 1 lime juiced
- 1 tsp sesame seeds black or white
bowl
- 1 cup black rice or sushi rice
- 1/2 sheet dried seaweed cut in thin shreds.
- 10 ounces canned tuna drained
- 1/4 small red onion very thinly sliced
- 1 cup finely shredded red cabbage
- 1 small ripe mango peeled and diced
- 1 handful microgreens or sprouts of your choice
- 1 cup shaved or grated carrot
- 1/2 cup picked radishes
- 1/2 cup pickled cucumbers
- 2 Tbsp pickled ginger
- 1 hot red chili pepper or jalapeno or Serrano pepper thinly sliced
garnish
- fresh cilantro leaves
- black or white sesame seeds
- lime wedges
Instructions
- First make the pickle. Pack the radish sticks and cucumbers into a jar, along with the cilantro. Heat the vinegar, water, and pepper flakes to a boil on the stove or in the microwave. Pour the hot brine over the vegetables, the liquid should just cover them. Set aside.
- Whisk the dressing ingredients together, taste to adjust any of them, and set aside.
- Cook the rice according to package instructions. Toss it with the seaweed and some of the dressing to moisten and flavor it.
- Divide the rice between two bowls. Place the tuna in each bowl. Lift the tuna out gently with a fork to keep the chunks intact and leaving most of the oil in the can.
- Arrange the rest of the ingredients around the bowl and drizzle with the dressing. Top with garnishes, and serve.
Notes
- You can find pickled ginger in jars in the Asian section of your supermarket.
- Sesame oil is one of my favorite ingredients, but it's intensely flavored, and expensive. If you like you can cut it down with any mild oil you like, avocado, almond, or even canola oil would work. If you want to use olive oil, make sure you use mild flavored pure oil, not extra virgin.
- Traditional poke bowls are served with warm rice and cold toppings. I found that cold rice worked, too. In either case toss the rice with some of the dressing for flavor.
- Other poke bowl toppings you might try would be avocados, green onion, pineapple, papaya, jicama, bell peppers, Maui onion, or edamame beans.
Nutrition
Calories: 876kcal | Carbohydrates: 109g | Protein: 40g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 1415mg | Potassium: 1252mg | Fiber: 10g | Sugar: 23g | Vitamin A: 12762IU | Vitamin C: 85mg | Calcium: 151mg | Iron: 6mg