Rainbow Poke Bowl

5 from 1 vote

This everything-in-a-bowl rainbow poke bowl has seared tuna, crab sushi salad, and Japanese scrambled egg. Eat the rainbow!

Prep Time1

Total Time1

Course: Main Course

Cuisine: Mixed

Servings: people

Calories: 689kcal

Combine all of the marinade ingredients in a shallow baking dish and marinate the tuna steaks for 1 to 3 hours in the refrigerator, turning them over at least once. Meanwhile, make the other components of the rainbow bowl.
1 pound tuna steaks, about 1 inch thick, ¼ cup soy sauce, ¼ cup rice vinegar, juice of one lime, 1 tablespoon toasted sesame oil, 1 clove garlic, minced, ½ inch fresh ginger, minced

Rinse and cook the sushi rice. Mine recommends 1 cup of rice to 1½ cups of water, cooked on low for 20 minutes. Then turn off the heat and leave to steam for another 20 minutes.
1 cup sushi rice
Meanwhile, heat the vinegar, sugar, and salt until the sugar and salt are dissolved. Turn off the heat.
2 tablespoons rice vinegar, 1 tablespoon granulated sugar, ½ teaspoon salt
When the rice has cooked, mix the vinegar solution into the rice. Set it aside, covered.

Put the sliced carrots in the bottom of a sauce pan and cover with rice vinegar.
3 carrots (1 per person), sliced as thinly as possible, cider vinegar to cover
Add the salt and sugar and turn on the heat to medium high
1 teaspoon salt, 1 teaspoon granulated sugar
Bring to a boil and cook for one minute or longer until the salt and sugar have dissolved. Stir as necessary.
Turn off the heat and set aside.

Chop the artificial crab into small pieces of whatever size you desire. Add mayonnaise and salt and pepper to taste. Refrigerate until ready to use.
½ pound artificial crab for sushi (sometimes called crab sticks), salt and pepper to taste, 1 tablespoon mayonnaise

Scramble the eggs, sugar, mirin, and soy in a small bowl.
3 eggs, 1 teaspoon granulated sugar, 1 teaspoon soy sauce, 1 teaspoon mirin
Heat a thin layer of sesame oil in a frying pan on low-medium heat and tilt to get the oil slightly up the sides of the pan.
sesame oil for cooking
Add the egg mixture and let cook for about 10 seconds. Scrape down the edges all the way around and tilt the pan so that the uncooked egg finds its way to bare pan. Repeat as necessary until all of the egg mixture is cooked through to your desired level of dryness.

Combine all of the ingredients in a small lidded jar and shake vigorously to mix.
2 tablespoons soy sauce, 2 tablespoons toasted sesame oil, 1 ½ tablespoons rice vinegar, chili sauce, to taste

Immediately before serving, heat a thin layer of oil over medium high heat in a fry pan (I was able to use the pan I used for the eggs). Add the tuna steaks and cook for 1-2 minutes, depending on how rare or well cooked you want them.
1 tablespoon vegetable oil
Turn the steaks over and cook on the other side for 1 to 2 minutes.
Remove from heat, slice, and serve.

There is no right way to compose a bowl. When everything is ready, I suggest starting first with a layer of spinach or other greens. Then mound a ½ cup of rice, if you are using it, in the center.
½ cup baby spinach, baby kale, or other greens, 1 ½ cups cooked sushi rice or other grain
Add the seared tuna to the top of the rice.
Arrange the other ingredients in rainbow order in neat piles around the tuna. That's red, orange, yellow, green, blue, and then purple.
3 radishes, sliced, ½ red pepper, chopped, 1 cup edamame, fresh or frozen, cooked, ½ cup sliced red cabbage, ½ cup cucumber, chopped
Top with the poke dressing and sprinkle with sesame seeds. Serve immediately.
black or white sesame seeds

Some possible color substitutions: