Roll In A Bowl Recipe
Tuna poke, jasmine rice blend, bok choy, golden beets, cucumber, watermelon radish, edamame beans, pickled ginger, scallions, mayo, Asian vinaigrette
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Ingredients
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Tuna Poke
Jasmine Rice Blend
Vegetables
Sauces
Method
Prepare the Tuna Poke
- 1
Dice the Tuna
Cut the sushi-grade tuna into small cubes and place them in a bowl.
- 2
Mix the Marinade
In a separate bowl, whisk together the soy sauce, sesame oil, and chopped green onions.
- 3
Combine
Pour the marinade over the diced tuna and sprinkle with sesame seeds. Mix gently to coat. Refrigerate for at least 15 minutes.
Cook the Jasmine Rice
- 4
Rinse the Rice
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
- 5
Cook the Rice
In a pot, combine the rinsed jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed.
- 6
Fluff the Rice
Remove from heat and let the rice sit covered for 5 minutes. Fluff with a fork before serving.
Prepare the Vegetables
- 7
Prepare Bok Choy
Wash and chop the bok choy into bite-sized pieces.
- 8
Roast the Golden Beets
Peel and dice the golden beets, then roast them at 400°F (200°C) for 25-30 minutes until tender.
- 9
Slice the Cucumber
Thinly slice the cucumber into rounds.
- 10
Slice the Watermelon Radish
Thinly slice the watermelon radish into rounds or half-moons.
- 11
Prepare Edamame
If using frozen edamame, steam them according to package instructions and set aside.
- 12
Prepare Pickled Ginger
Use store-bought pickled ginger or prepare a simple version by soaking ginger slices in vinegar and sugar.
Assemble the Bowl
- 13
Layer the Ingredients
In a bowl, start with a base of jasmine rice, followed by a generous scoop of tuna poke.
- 14
- 15
Drizzle with Sauces
Finish by drizzling the mayonnaise and Asian vinaigrette over the top.
- 16
Garnish
Garnish with additional sesame seeds and sliced scallions if desired.
