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Hawaiian Poke Bowl

Ingredients

  • 2 cups (500 mL) sticky sushi rice
  • 4 cups ( 1 L) water
  • 1 LB (250 g) sushi grade, Ahi or Albacore tuna loin, 1 cm cubes
  • 1/2 cup (125 ml) Humble & Frank Poke Marinade
  • 1/2 Cucumber, thin strips or ribbons
  • 1-2 Ripe avocado, diced
  • 1/4 Head Red Cabbage, finely shredded
  • 2 Radish, thinly sliced
  • 1 tsp ( 5 mL) Black or white sesame seeds
  • 4 stalks green onions, thinly sliced

Directions

Rinse rice to remove extra starch. Add cold water and sushi rice to pot, cook on medium-low heat for 20 mins, keep lid on throughout.

Prepare the veggies into cubes or strips, add any other desired toppings – everything goes with Poke!

Prepare the protein – try ahi tuna, albacore tuna or salmon. Cube pieces into 1 cm, coat generously with sauce.

When rice is cooked, splash a dash of rice wine vinegar and mix (optional). Spread rice on a plate and pop into freezer for 5-10 minutes or eat hot.

Assemble poke bowl. Layer bottom with sushi rice, in sections add your vegetable garnishes and top with a drizzle of sauce, sprinkle with sesame
seeds and green onions.

TIP

Cook your rice before and cool overnight in a sealed container/bag. Rice freezes well for easy-to-make, protein-packed meals!

 

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Related Recipes

Hawaiian Poke Bowl

Ingredients

  • 2 cups (500 mL) sticky sushi rice
  • 4 cups ( 1 L) water
  • 1 LB (250 g) sushi grade, Ahi or Albacore tuna loin, 1 cm cubes
  • 1/2 cup (125 ml) Humble & Frank Poke Marinade
  • 1/2 Cucumber, thin strips or ribbons
  • 1-2 Ripe avocado, diced
  • 1/4 Head Red Cabbage, finely shredded
  • 2 Radish, thinly sliced
  • 1 tsp ( 5 mL) Black or white sesame seeds
  • 4 stalks green onions, thinly sliced

Directions

Rinse rice to remove extra starch. Add cold water and sushi rice to pot, cook on medium-low heat for 20 mins, keep lid on throughout.

Prepare the veggies into cubes or strips, add any other desired toppings – everything goes with Poke!

Prepare the protein – try ahi tuna, albacore tuna or salmon. Cube pieces into 1 cm, coat generously with sauce.

When rice is cooked, splash a dash of rice wine vinegar and mix (optional). Spread rice on a plate and pop into freezer for 5-10 minutes or eat hot.

Assemble poke bowl. Layer bottom with sushi rice, in sections add your vegetable garnishes and top with a drizzle of sauce, sprinkle with sesame
seeds and green onions.

TIP

Cook your rice before and cool overnight in a sealed container/bag. Rice freezes well for easy-to-make, protein-packed meals!