"Summer is all about light, fresh & colorful meals (#AD), so I partnered with @thefeedfeed & @think_rice to bring you a simple, yet beautiful recipe perfect for warmer weather: Spicy Rainbow Poké Bowls made with U.S.-grown purple sticky rice for a beautiful and nutritious meal. I love that these bowls are so customizable and can feature all your favorite toppings and ingredients (don’t skip the spicy mayo, though!). Naturally, sushi rice is ALL about the rice, so choosing U.S.-grown was a no-brainer! Run, don’t walk, and get the recipe in my profile! #thinkrice #feedfeed"
Spicy Rainbow Poké Bowls
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A Note from Feedfeed
Poké, translating to cut, slice, or even chunk, is a Hawaiian dish traditionally made of raw fish or seafood that is often cubed, marinaded, and served chilled alongside steamed white rice or even taro chips and seaweed. This Spicy Rainbow Poké Bowl takes its own fun spin on the original, using U.S.-grown purple sticky rice for some additional color and texture!
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- Recipe Card
Prep time 45mins
Cook time 20mins
Serves or Makes: 4 Servings
Recipe Card
Purple Sushi Rice:
ingredients
- 1/3 cup seasoned rice wine vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon fine sea salt
- 1 1/2 cups U.S.-grown purple sticky rice
- 1 2/3 cups water
Spicy Mayo:
ingredients
- 1/2 cup high quality mayonnaise
- 2 tablespoons sriracha
- 1 teaspoon dark sesame oil
- 1/2 teaspoon ginger, freshly grated
Poké:
ingredients
- 3 tablespoons soy sauce
- 1 tablespoon mirin
- 2 teaspoons dark sesame oil
- 2 teaspoons sambal or sriracha
- 1/4 teaspoon fine sea salt
- 12 ounces sushi-grade tuna, cubed
- 12 ounces sushi-grade salmon, cubed
- black and white sesame seeds, plus more for serving
- 4 stalks scallions, thinly sliced, plus more for serving
- cilantro leaves
Other Toppings:
ingredients
- mango, chopped
- edamame, steamed
- avocado, sliced
- purple cabbage, shredded
- jalapeño, sliced
- baby cucumbers, sliced `
- pickled ginger
Method
Step 1
Make the sushi rice: Gently warm the rice wine vinegar in a heat-proof measuring cup in the microwave. Stir the sugar and salt into the warm vinegar until dissolved, set aside. Rinse U.S.-grown purple sticky rice in a fine-mesh strainer under cold water until the water runs clear. Transfer drained rice and 1 ⅔ cup water to a rice cooker or Instant Pot. On a rice cooker, use the brown rice setting. In an Instant Pot, pressure cook on high for 17 minutes and naturally release pressure for 10 minutes before manually releasing the remaining steam.
Step 2
Drizzle vinegar mixture over the rice, using a rice paddle to gently fold the rice to incorporate. Transfer to a bowl, cover lightly with food wrap, and cool to room temperature.
Step 3
Make the spicy mayo: combine all ingredients in a small bowl and whisk until smooth. Transfer to a small squeeze bottle or piping bag for easy drizzling.
Step 4
Make the poke: Combine the soy, mirin, sesame oil, and sriracha, and salt in a medium bowl and whisk to combine. Add tuna, salmon, sesame seeds, and scallions, tossing gently to combine. Refrigerate for 20 minutes. Alternatively, the two types of fish can be mixed separately (just divide the sauce in two) so that the colors remain vibrant and separate.
Step 5
Assemble the bowls: start with some sushi rice in the middle of a shallow bowl. Top with the poké and any other desired toppings. Lightly drizzle with spicy mayo and top with additional sliced scallions and sesame seeds. Serve right away.