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 mins
Cook Time 28 minutes mins
Course Appetizer
Cuisine Fancy Food, Sushi
- 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
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.