Rainbow Poke Bowl
User Reviews
5.0
3 reviews
Excellent
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Prep Time
1 hr
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Total Time
1 hr
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Servings
3 people
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Calories
689 kcal
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Course
Main Course
Rainbow Poke Bowl
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This everything-in-a-bowl rainbow poke bowl has seared tuna, crab sushi salad, and Japanese scrambled egg. Eat the rainbow!
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Ingredients
Seared tuna steaks
- 1 pound tuna steaks, about 1 inch thick
- ¼ cup soy sauce
- ¼ cup rice vinegar
- Juice of one lime
- 1 tablespoon toasted sesame oil
- 1 clove garlic, minced
- ½ inch fresh ginger, minced
- 1 tablespoon vegetable oil for searing the tuna steaks
Sushi rice
- 1 cup sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- ½ teaspoon salt
Quick pickled carrots
- 3 carrots (1 per person), sliced as thinly as possible
- cider vinegar to cover
- 1 teaspoon salt
- 1 teaspoon granulated sugar
Sushi crab salad
- ½ pound artificial crab for sushi (sometimes called crab sticks)
- 1 tablespoon mayonnaise
- salt and pepper to taste
Japanese scrambled eggs
- 3 eggs
- 1 teaspoon granulated sugar
- 1 teaspoon mirin
- 1 teaspoon soy sauce
- sesame oil for cooking
Poke dressing
- 2 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- 1 ½ tablespoons rice vinegar
- chili sauce, to taste
Bowl assembly (pick and choose from below)
- ½ cup baby spinach, baby kale, or other greens
- 1 ½ cups cooked sushi rice or other grain
- 3 radishes, sliced
- ½ red pepper, chopped
- 1 cup edamame, fresh or frozen, cooked
- ½ cup cucumber, chopped
- ½ cup sliced red cabbage
- black or white sesame seeds for garnish
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Instructions
Marinating the tuna steaks
- Combine all of the marinade ingredients in a shallow baking dish and marinate the tuna steaks for 1 to 3 hours in the refrigerator, turning them over at least once. Meanwhile, make the other components of the rainbow bowl.
Sushi rice
- Rinse and cook the sushi rice. Mine recommends 1 cup of rice to 1½ cups of water, cooked on low for 20 minutes. Then turn off the heat and leave to steam for another 20 minutes.
- Meanwhile, heat the vinegar, sugar, and salt until the sugar and salt are dissolved. Turn off the heat.
- When the rice has cooked, mix the vinegar solution into the rice. Set it aside, covered.
Quick pickled carrots
- Put the sliced carrots in the bottom of a sauce pan and cover with rice vinegar.
- Add the salt and sugar and turn on the heat to medium high
- Bring to a boil and cook for one minute or longer until the salt and sugar have dissolved. Stir as necessary.
- Turn off the heat and set aside.
Sushi crab salad
- Chop the artificial crab into small pieces of whatever size you desire. Add mayonnaise and salt and pepper to taste. Refrigerate until ready to use.
Japanese scrambled eggs
- Scramble the eggs, sugar, mirin, and soy in a small bowl.
- Heat a thin layer of sesame oil in a frying pan on low-medium heat and tilt to get the oil slightly up the sides of the pan.
- Add the egg mixture and let cook for about 10 seconds. Scrape down the edges all the way around and tilt the pan so that the uncooked egg finds its way to bare pan. Repeat as necessary until all of the egg mixture is cooked through to your desired level of dryness.
Poke dressing
- Combine all of the ingredients in a small lidded jar and shake vigorously to mix.
Seared tuna steaks
- Immediately before serving, heat a thin layer of oil over medium high heat in a fry pan (I was able to use the pan I used for the eggs). Add the tuna steaks and cook for 1-2 minutes, depending on how rare or well cooked you want them.
- Turn the steaks over and cook on the other side for 1 to 2 minutes.
- Remove from heat, slice, and serve.
Bowl assembly
- There is no right way to compose a bowl. When everything is ready, I suggest starting first with a layer of spinach or other greens. Then mound a ½ cup of rice, if you are using it, in the center.
- Add the seared tuna to the top of the rice.
- Arrange the other ingredients in rainbow order in neat piles around the tuna. That's red, orange, yellow, green, blue, and then purple.
- Top with the poke dressing and sprinkle with sesame seeds. Serve immediately.
Notes
- Some possible color substitutions:
- Red - red carrots, radicchio
- Orange - pickled ginger, salmon
- Yellow - mango, corn
- Green - avocado, green onions, green beans, greens of any kind
- Blue - ? - I got stuck here. Maybe you can find blue corn!
- Purple - purple carrots, purple beans
Nutrition Information
Show Details
Calories
689kcal
(34%)
Carbohydrates
53g
(18%)
Protein
55g
(110%)
Fat
27g
(42%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
10g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
231mg
(77%)
Sodium
2733mg
(114%)
Potassium
1036mg
(30%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Vitamin A
14222IU
(284%)
Vitamin C
8mg
(9%)
Calcium
128mg
(13%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 3people
Amount Per Serving
Calories 689 kcal
% Daily Value*
| Calories | 689kcal | 34% |
| Carbohydrates | 53g | 18% |
| Protein | 55g | 110% |
| Fat | 27g | 42% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 231mg | 77% |
| Sodium | 2733mg | 114% |
| Potassium | 1036mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 14222IU | 284% |
| Vitamin C | 8mg | 9% |
| Calcium | 128mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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