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+ servings
pokay bowls

Mini Poke Bowls

The Starving Chef
Create your own mini poke bowls packed with sushi-grade Ahi tuna, creamy avocado, and fresh veggies for a delicious meal!
Prep Time 30 minutes
Cook Time 28 minutes
Course Appetizer
Cuisine Fancy Food, Sushi
Servings 8

Ingredients
  

  • 4 cups sushi rice cooked
  • 4 oz cream cheese room temperature
  • 8 oz sushi grade Ahi tuna
  • ¼ cup carrots juilenned
  • ¼ cup radicchio finely chopped
  • ¼ cup pineapple finely chopped
  • 1 avocado sliced thin
  • ½ cup seaweed salad
  • 3 tablespoons green onion chopped for topping
  • 3 tablespoons sesame seeds for topping
  • soy sauce for serving
  • poke sauce (ponzu) for serving

Instructions
 

  • Cook the sushi rice according to the instructions on the package. Once cooked, stir in the cream cheese, then let the rice cool to room temperature.
  • Line a cupcake tin with plastic wrap. Press the rice mixture into each hole, creating an open center to form small bowl shapes. Chill for about one hour.
  • While the rice bowls chill, prepare your desired toppings. Keep tuna chilled until ready to assemble the bowls.
  • Carefully remove the individual rice bowls from the cupcake tin. Peel off the plastic and arrange on a serving plate.
  • Fill each rice bowl with a tablespoon of seaweed salad. Split the chopped raw tuna into individual bowls. Add a teaspoon or two of each ingredient, as desired, to each rice bowl.
  • Garnish with sesame seeds, green onions, and serve with soy sauce or poke sauce on the side. Serve chilled or at room temperature.
Keyword rice, sushi
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