Rainbow Poke Bowl with Canned Tuna
User Reviews
3.8
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Prep Time
20 mins
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Total Time
20 mins
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Servings
2
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Calories
876 kcal
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Course
Main Course
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Cuisine
American
Rainbow Poke Bowl with Canned Tuna
Description
The recipe begins with quick pickles of watermelon radish and cucumber in a brine of rice wine vinegar, water, red pepper flakes, and cilantro, adding a crisp and tangy element. The bowl dressing blends sesame oil, tamari, rice vinegar, pineapple juice, chili paste, ginger, garlic, and lime juice creating a complex, savory, and slightly sweet sauce.
Cooked black rice is combined with shredded dried seaweed and a portion of the dressing for flavor. The canned tuna is gently flaked and placed atop the rice. The bowl is then arranged with red cabbage, diced mango, shredded carrot, pickled vegetables, pickled ginger, and thinly sliced chili, offering a variety of textures and fresh bursts. Fresh cilantro and sesame seeds garnish the dish, adding brightness and nuttiness.
Serving this bowl offers a balance of pickled acidity, tropical sweetness from mango, savory umami from tuna and seaweed, spicy heat, and nutty sesame tones. While traditionally poke bowls use fresh fish and warm rice, this version adapts well using canned tuna and allows flexibility with toppings and oil substitutions. The dish can be enjoyed with warm or cold rice depending on preference.
Ingredients
pickle
- 1 watermelon radish peeled and cut in thin matchsticks
- 1 cucumber thinly sliced (do not peel, Persian
- 1/2 cup rice wine vinegar
- 1/2 cup water
- 1 tsp red pepper flakes
- 2 prigs 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 ginger or fresh ginger, minced, pickled
- 1 clove garlic minced
- 1 lime juiced
- 1 tsp sesame seeds black or white
bowl
- 1 cup black rice or sushi rice
- 1/2 heet dried seaweed cut in thin shreds.
- 10 ounces tuna drained, canned
- 1/4 small red onion very thinly sliced
- 1 cup red cabbage finely shredded
- 1 small Mango peeled and diced, ripe
- 1 handful microgreens or sprouts of your choice
- 1 cup carrot shaved or grated
- 1/2 cup radish picked
- 1/2 cup pickled cucumbers
- 2 Tbsp pickled ginger
- 1 red chili pepper or jalapeno or Serrano pepper thinly sliced, hot
garnish
- cilantro fresh leaves
- black sesame seeds 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
- Pickled ginger is available pre-made in most supermarkets’ Asian section, simplifying the assembly.
- Sesame oil has a strong flavor; to mellow it, blend with a mild oil like avocado, almond, or canola oil as preferred.
- Use mild pure olive oil only if substituting sesame oil, avoiding extra virgin to keep flavor balanced.
- Traditional poke uses warm rice with cold toppings, but cold rice mixed with dressing also works well.
- Other suitable bowl toppings include avocado, green onion, pineapple, papaya, jicama, bell peppers, Maui onions, or edamame beans for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 876 kcal
% Daily Value*
| Calories | 876kcal | 44% |
| Carbohydrates | 109g | 36% |
| Protein | 40g | 80% |
| Fat | 33g | 51% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 51mg | 17% |
| Sodium | 1415mg | 59% |
| Potassium | 1252mg | 27% |
| Fiber | 10g | 40% |
| Sugar | 23g | 46% |
| Vitamin A | 12762IU | 255% |
| Vitamin C | 85mg | 94% |
| Calcium | 151mg | 15% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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