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Strawberry + Tuna Poke Bowl

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For the rice:

  • 1 cup sushi rice, rinsed
  • 1.5 cup water
  • 2 tsp canola oil
  • 2 tsp rice wine vinegar
  • 2 tsp kosher salt

For the vinaigrette:

  • ½ tsp sesame oil
  • 4 tsp low sodium soy sauce
  • 3 T ponzu sauce
  • ½ tsp microplaned ginger (very finely grated)
  • ½ tsp kosher salt

For the tuna:

  • 3 cup (500 g) fresh tuna, medium diced
  • 2 jalapeno, stem/seeds removed and finely chopped
  • ⅔ cup strawberries, small diced + more to garnish
  • ½ cup jicama, peeled and small diced
  • 1 cup scallion greens, thinly sliced


  1. Bring the water and rice to a simmer, turn the burner on low, cover, and cook for approximately 15 minutes or until the water is absorbed and the rice is tender
  2. Once the rice is cooked, season with canola oil, rice wine vinegar, and salt
  3. Whisk together the ingredients for the vinaigrette and toss with diced tuna
  4. Toss the seasoned tuna with the jalapeno, strawberries, jicama, and scallions
  5. Scoop rice into a bowl, top with the poke, and finish with fresh sliced strawberries
prep time
total time
CALORIESper serving
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30 minutes
45 mins
Berry Sweet Cravings eBook Download | California Giant Berry Farms