Aloha Poke & Bamboo Rice Bowl

Directions

1. In a mixing bowl, gently fold together the cubed tuna, sesame oil and soy sauce. Remove the bowl to the walk-in or cooler and let the tuna marinate for 1 hour.
2. In a large pot, bring the stock to a boil. Stir in InHarvest Bamboo Rice and return to a boil. Reduce heat to simmer and cook, covered, for 12 minutes or until all the liquid is absorbed. Let stand, covered, for 10 minutes before serving.
3. In a mixing bowl, whisk together the mayonnaise, Sriracha, chili sauce and water. Set aside.
4. Lightly toast the nori over a flame or electric burner. Cut into very thin ½”-long strips.
5. Per order: In the bottom of a soup or other single-serving bowl, place 1 c. warm rice. Top with 3 oz. marinated tuna. Garnish with scant ¼ c. each of the cucumber, avocado, radish and scallion. Drizzle 3 T. mayo/Sriracha sauce over the vegetables. Crown the bowl with ¾ T. tobiko. Sprinkle 1 t. nori strips and scant ¼ t. shichimi tōgarashi over the dish and serve.

Recipe Yield: 16 servings