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Products used in this recipe
Poke Bowl
Your customers will appreciate this fresh, vibrant bowl that is chock full of healthy ingredients, color, and flavor.
Ingredient | Weight | Measure |
|---|---|---|
5 each | ||
6 oz. | ||
Sushi grade ahi, diced | 12 oz. | |
Seaweed salad, prepared | 3 oz. | |
Red cabbage, shredded | 3 oz. | |
Carrots, shredded | 3 oz. | |
Chioggia beet, peeled, thinly sliced | 3 oz. | |
Jalapeño, red and green, thinly sliced | 1 1/2 oz. | |
Jasmine rice, cooked | 36 oz. | |
Green onion, thinly sliced | 6 Tbsp. | |
Black sesame seeds | as garnish |
Preparation Instructions:
Step 1
Thaw avocado halves according to package instructions. Cut each half into thin slices.
Step 2
Prepare edamame according to package instructions.
Step 3
For each serving, place 6 oz. of cooked rice in a serving bowl. Arrange the toppings as follows: 2 oz. of avocado slices, 1 oz. edamame, 2 oz. diced ahi, 1 oz. seaweed salad, 1/2 oz. red cabbage, 1/2 oz. shredded carrot, 1/2 oz. sliced beets, 1/4 oz. sliced jalapeño, and 1 Tbsp. green onion. Garnish with sesame seeds.
