In order to bring you the best organic produce, some ingredients may differ from those depicted.
Hawaiian poke bowls with wild albacore tuna, brown rice, and nori
Soy-Free, Dairy-Free, Diabetes-Friendly, Gluten-Free, Mediterranean, Lean & Clean
2 Servings, 580 Calories/Serving
Cucumber, scallions, toasted sesame seeds, nutrient-rich nori, and our signature sesame-ginger marinade turn seafood and rice into a Hawaiian sensation.
In your bag
- ¾ cup quick-cooking long-grain brown rice
- Seafood options:
- 2 wild albacore tuna steaks (about 5 ounces each)
- 10 ounces wild sea scallops
- 2 sustainably raised Faroe Islands salmon fillets (about 5 ounces each)
- 1 organic cucumber
- 1 organic lemon
- 3 organic scallions
- 1 teaspoon shichimi togarashi (optional)
- Sunbasket sesame-ginger marinade base (coconut aminos - toasted sesame oil - garlic - ginger)
- 2 ounces organic shredded carrots
- Nori strips (for garnish)
- 1 tablespoon toasted sesame seeds
Calories: 580, Protein: 30g (60% DV), Fiber: 5g (20% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 6g, Saturated Fat: 2.5g (13% DV), Cholesterol: 30mg (10% DV), Sodium: 370mg (15% DV), Carbohydrates: 70g (23% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Cook the rice
In a small sauce pot, combine the rice and 1⅓ cups [2⅔ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 20 to 25 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the rest of the meal.
Prep and cook the seafood
- Pat the seafood dry with a paper towel (if using scallops, rinse and drain, then pat dry); season lightly with salt.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the seafood.
Cook, turning once, until lightly browned, about 30 seconds per side for rare, about 1 minute per side for medium. Transfer to a cutting board to cool slightly. Cut the fish into ½-inch pieces.
Cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque.
Cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a cutting board to cool slightly. Cut the fish into ½-inch pieces.
While the seafood is cooking, start preparing the remaining ingredients.
Soften the cucumber; marinate the seafood
- Peel the cucumber, if desired; cut the cucumber in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- Juice half the lemon; cut half into wedges for garnish. [Juice 1 lemon; cut 1 lemon into wedges.]
- Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish.
In a medium bowl, combine the cucumber with as much shichimi togarashi as you like and season generously with salt. Let stand, stirring occasionally, until the cucumber is slightly softened, 10 to 12 minutes.
In another medium bowl, combine the seafood, lemon juice, half the sesame-ginger marinade base, and white parts of the scallions and season generously to taste with salt and pepper (set aside the remaining marinade for serving). Let stand, stirring occasionally, until the flavors combine, 10 to 12 minutes.
Transfer the rice to individual bowls and top with the cucumber, seafood, carrots, and nori strips. Garnish the seafood with the sesame seeds and green parts of the scallions and serve with the lemon wedges and remaining marinade.
- Measure the water for the rice.
- Time the cooking.
- Juice the lemon.
- Stir the seafood and marinade.
- Garnish the bowls.