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Creamy Mixed Poke Bowl

Yield 24 8-oz.

Ingredients

  • 3 lb. Red Tuna Steaks
  • 3 lb. Alaskan Keta Salmon
  • Soy Mayonnaise

    Ingredients

      • 1 qt. GFS Heavy-Duty Mayonnaise
      • 2 oz. Lime Soy Sauce
      • 1/2 tsp. Trade East Ground Ginger
      • 1/2 tsp. Trade East Granulated Onion
      • 1/2 tsp. Trade East Granulated Garlic
      • 1/4 tsp. Trade East Ground White Pepper

      Preparation

      Wash hands.

      1. Place all ingredients in a stainless-steel mixing bowl. Whisk until blended.

      2. Transfer to a nonreactive storage container. Cover, label, date and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

    1 oz. Soy Mayonnaise
  • Lime Soy Sauce

    Ingredients

      • 1 qt. Soy Sauce
      • 1 c. Rice Wine Vinegar*
      • 8 ct. Limes, juiced

      Preparation

      Wash hands.

      1] Place all ingredients in a nonreactive storage container.

      2] Whisk together until blended. Cover, label, date and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

      *Available at Gordon Food Service Stores

    2 oz. Lime Soy Sauce
  • Jasmine Rice

    Ingredients

      • 1 qt. Long Grain Jasmine Rice
      • 1 1/2 qt. Water

      Preparation

      Wash hands.

      1. Place 1 qt. of rice in a stainless-steel mixing bowl. Rinse with cold water until the water is clear. Place in a fine mesh strainer. Allow to drain.

      2. Combine rice with water in a 4” full stainless-steel hotel pan. Bring to a boil. Cover pan. Place in a 325ºF convection oven. Cook 20-25 minutes or until just cooked through. Add water, if necessary, if rice is undercooked. Cover. Place back in the oven until liquid is absorbed. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds.

      3. Remove cover. Fluff with a fork. Allow to cool uncovered. Place in a storage container. Cover, label, date and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

    6 lb. Jasmine Rice
  • 1 1/2 lb. Edamame
  • 12 oz. Wakame Japanese Seaweed
  • 1 1/2 c. Tobiko Japanese Fish Eggs
  • 12 oz. Green Onions
  • 1/2 c. Furikake Japanese Rice Seasoning

Preparation

Wash hands.

1. Pat 2 oz. each of tuna and salmon dry with paper toweling. Dice in 1/4" pieces. Place in a chilled stainless-steel mixing bowl. Add 2 tsp. of soy mayonnaise to the tuna and salmon. Season with salt and pepper. Mix together using a rubber spatula.

2. Place 4 oz. of jasmine rice in a chilled serving bowl. Spoon the tuna and salmon mixture on top of the rice. Sprinkle 1 oz. of edamame over the top of the tuna. Place 1/2 oz. of wakame on the left side of the bowl on top of the rice.

3. Place 2 tsp. of tobiko on the right side of the bowl on top of the rice. Place 1/2 oz. of scallions on top of the tuna. Sprinkle 1 tsp. of furikake over the top of the entire contents of the bowl.