Skip to main content

Cool Cucumbers Poke Bowl

Cool Cucumbers Poke Bowl
Options abound to customize this surimi-based poke bowl.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Servings: 10
  • Yield: 2.4 oz surimi seafood, various grains and greens per serving

Ingredients

  • 1 pound, 8 ounces Alaska surimi seafood (Imitation Crab)
  • Poke Sauce

  • 1/3 cup Kikkoman Poke Sauce
  • 1/3 cup Kikkoman Light Soy Sauce
  • 1 Tablespoon sesame oil
  • 1 1/2 teaspoon rice vinegar
  • 2 Tablespoons toasted sesame seeds
  • Bowl Base Options

  • 10 cups cooked farro, quinoa, or freekah, seasoned with rice vinegar and sesame oil
  • 2 cups Persian or English cucumber, sliced thin
  • 4 cups edamame kernels
  • 3 Tablespoons ginger, minced
  • 1 teaspoon wasabi paste
  • Garnish
  • 2 Tablespoons dried hijiki, reconstituted
  • 4 shiso leaves, chopped

Instructions

  1. Step 1 Make poke sauce

    Blend the Kikkoman Poke Sauce and Light Soy Sauce with the sesame oil, rice vinegar, and sesame seeds; pour mixture over Alaska surimi. Cover and refrigerate.

  2. Step 2 Prepare poke bowl

    Add cucumber, edamame, ginger, and wasabi to a bowl or hotel pan. Gently stir in the Alaska surimi mixture.

  3. Step 3 To serve

    Place 1 cup of Bowl Base Option into a serving bowl; top with 1 cup of the poke-vegetable mixture. Garnish with hijiki and chopped shiso leaves.

Recipe How-To