Hawaiian-Poke-Bowl

Hawaiian Poke Bowl

Crunchy fish sticks and delicious vegetables served alongside fluffy U.S.-grown brown long grain rice and sriracha mayonnaise. Kids will delight in the flavors of soy sauce, honey, and lime that bring this poke bowl to life!

This tasty K-12 school recipe was created for us by our friend Chef Sam Cowens-Gasbarro. Click on the PDF below to download the full recipe with crediting from the USDA Food Buying Guide recipe analysis workbook (RAW).

  • Servings
    50

Ingredients

Rice

  • 6 ¼ pounds brown long grain rice, dry
  • 6 ¼ quarts water

Sriracha Mayonnaise

  • 5 cups mayonnaise, reduced fat, reduced sodium
  • 10 ounces sriracha

Poke Sauce

  • 6 ounces reduced sodium soy sauce
  • 6 ounces apple cider vinegar
  • 6 ounces sesame/canola blend oil
  • 4 ounces honey
  • 3 ounces fresh lime juice

Bowl Toppings

  • 6 ¼ pounds Alaska pollock fish sticks, frozen
  • 4 ¾ pounds edamame, shelled, frozen
  • 1 ½ # 10 can (12 ½ cups) pineapple tidbits, drained
  • 2 pounds English cucumber, thinly sliced
  • 3 ½ pounds red onion, julienne
  • 1 ¾ pounds green onions, thinly sliced on bias

Directions

Rice

  • Combine rice, water, and salt into a 2-inch half-size steamtable pan. Stir to combine. Cover tightly. For 50 servings use 2 pans.

    Oven Method: Cook in a 350 °F oven for 45 to 55 minutes.
    Steamer Method: Cook in a steamer for 30 to 40 minutes.
    CCP: Heat to 135 °F for at least 15 seconds.
  • Remove from oven or steamer and let stand for 15 minutes. 
  • Remove cover; fluff rice with a fork before serving.
    CCP: Hold warm, above 135 °F for service.

Sriracha Mayonnaise

  • Mix mayonnaise and sriracha together. 
    CCP: hold cold for service, below 41 °F.
    Serve 1 ounce per bowl.

Poke Sauce

  • Mix all ingredients together in a bowl. 
    CCP: hold cold for service, below 41 °F.
    Serve ½ ounce per bowl.  

Bowl Toppings 

  • Bake Alaska pollock fish sticks according to package directions.
  • Cook edamame according to package instructions.
    CCP: Hold warm, above 135 °F for service.

Bowl Assembly

  • Place 1 cup (2 - #8 scoops) of brown rice in each serving bowl.
  • Top with 2 fish sticks.
  • Add ¼ cup (#16 scoop) of cooked edamame.
  • Add ¼ cup (#16 scoop) of drained pineapple tidbits.
  • Garnish with 1/8 cup of sliced cucumbers, ¼ cup of julienne red onion, and 2 tablespoons of thinly sliced green onions. 
  • Serve with 1-ounce Sriracha mayonnaise and 1 tablespoon of poke sauce.

Recipe Notes

One portion provides: 2 oz. eq. grain, 2 oz. eq. meat/meat alternate, ½ cup vegetable, ¼ cup fruit

Starting with hot water in cooking rice will reduce cooking time.

Recipe source: Samantha Cowens-Gasbarro, Healthy School Recipes

Nutrition Facts

  • Calories 630
  • Total Fat 259g
  • Saturated Fat 4.5g
  • Cholesterol 30mg
  • Sodium 600mg
  • Carbohydrates 78g
  • Dietary Fiber 7g
  • Sugar 13g
  • Protein 12g