Rainbow Poke Bowl with Canned Tuna

Recipe by The View From the Great Island

Rainbow Poke Bowl with canned tuna ~ you can have this colorful and healthy Hawaiian favorite any time, anywhere, without the sushi grade raw fish!

Ingredients

• pickle
• 1 watermelon radish, peeled and cut in thin matchsticks
• 1 or 2 small Persian cucumbers (thinly sliced)
• ½ cup rice wine vinegar
• ½ cup water
• 1 tsp red pepper flakes
• 2 sprigs cilantro
• dressing
• ½ cup sesame oil
• ¼ cup Tamari soy sauce
• 2 tablespoons rice vinegar
• 2 tbsp pineapple juice (substitute orange if you like)
• 1 tsp hot chili paste or Sriracha
• 1 tsp minced pickled ginger (or fresh ginger)
• 1 clove of garlic (minced)
• juice of lime
• 1 tsp sesame seeds (black or white)
• bowl
• 1 cup black (Forbidden) rice, or red or white rice
• about 1/2 sheet of dried seaweed, cut in thin shreds.
• 2 5-ounce cans
• ¼ of a small red onion, very thinly sliced
• 1 cup finely shredded red cabbage
• 1 small ripe mango, peeled and diced
• handful of microgreens, or sprouts of your choice
• 1 cup shaved or grated carrot
• ½ cup picked radishes
• ½ cup pickled cucumbers
• 2 tbsp pickled ginger
• 1 hot red chili pepper (or jalapeno or Serrano pepper) thinly sliced
• garnish
• fresh cilantro leaves
• black or white sesame seeds
• lime wedges

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Method

1. First make the pickle. Pack the radish sticks and cucumbers into a jar, along with the cilantro. Heat the vinegar, water, and pepper flakes to a boil on the stove or in the microwave. Pour the hot brine over the vegetables, the liquid should just cover them. Set aside.
2. Whisk the dressing ingredients together, taste to adjust any of them, and set aside.
3. Cook the rice according to package instructions. Toss it with the seaweed and some of the dressing to moisten and flavor it.
4. Divide the rice between two bowls. Place the tuna in each bowl. Lift the tuna out gently with a fork to keep the chunks intact and leaving most of the oil in the can.
5. Arrange the rest of the ingredients around the bowl and drizzle with the dressing. Top with garnishes, and serve.

View the recipe instructions at The View From the Great Island