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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Base
Poke
Vegetables
Dressing
Method
Base Preparation
- 1
Cook Jasmine Rice
In a medium saucepan, combine 1 cup of jasmine rice and 1.5 cups of water. Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
Poke Preparation
- 2
Prepare the Tuna
While the rice is cooking, dice the sushi-grade tuna into small cubes and place them in a bowl. Add 2 tablespoons of soy sauce and 1 tablespoon of sesame oil. Mix gently to coat the tuna with the marinade.
- 3
Chop Scallions
Thinly slice the scallions, both the green and white parts, and set aside for garnish.
Vegetable Preparation
- 4
- 5
Pickled Ginger
Keep the pickled ginger ready for serving. You can either buy pre-packaged or prepare your own.
Assembly
- 6
Assemble the Bowl
In a large bowl, layer the cooked jasmine rice as the base. Then, add the marinated tuna on top, followed by the bok choy, diced golden beets, cucumber slices, watermelon radish slices, and shelled edamame beans.
- 7
Add Dressing
Drizzle 2 tablespoons of mayonnaise and 2 tablespoons of Asian vinaigrette over the assembled bowl. Finish with a sprinkle of sliced scallions and a few pieces of pickled ginger.
