Coconut Rice Poke Bowl

By Laura Coffee, Marketing & Owner Services Manager, Co-op Owner

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Ingredients:

• 2 cups Field Day white rice
• 1 can Field Day coconut milk
• 2 cups water
• 1 tsp Field Day salt
• 1 can Field Day albacore tuna
• 4 Tbsp mayo or miracle whip
• 2 Tbsp soy sauce
• 2 tsp Field Day toasted sesame oil
• 1 tsp hot sauce or chili crisp (optional)
• 1 Fresh lemon
• 1 small/med cucumber
• 1 large or 2 small carrots
• 1 Avocado
• Sesame seeds and/or cilantro and/or green onions to garnish (optional)

Rinse your rice. Combine the rice, coconut milk, water, and salt in a medium sauce pan and bring to a boil. Stir well to ensure rice doesn’t stick and reduce to a simmer. Cover and allow to cook for about so minutes or until the liquid is absorbed. Remove from heat. Squeeze in the juice of half the lemon, mix to coat, and set aside to rest with the cover on for about 5 minutes more.

While the rice is cooking, combine the mayo, soy sauce, toasted sesame oil, and hot sauce or chili crisp in a small dish, stirring or whisking until smooth. Set aside. Cut the avocado into small cubes using your preferred method. Squeeze a bit of juice from half of the lemon onto the avocado and toss gently to prevent browning. Set aside. (I used the rest of the juice from this half in my tea, but you can use it however you like.) Make the carrot into thin strips using a vegetable peeler. Set aside. Peel the cucumber and remove the seeds. Cut into small cubes and set aside. Open the can of tuna and drain. Flake with a fork into a small dish, leaving the chunks fairly large. Toss with about 1/3 of the sauce mixture and set aside.

Once it has finished resting, scoop the prepared rice into two bowls. (There will be additional rice left over, for four bowls, double the toppings and sauce.) Place one half of the tuna mixture on top of the rice in each bowl, taking up about ¼ of the top surface area. Do the same with the cucumber, carrots, and avocado. Drizzle half the remaining sauce over the contents of each bowl. Garnish with sesame seeds/cilantro/green onions if using. Serve.