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Tuna Poke Bowl

Menu PartEntree
Cuisine TypeAsian
Tuna Poke Bowl

STIR Restaurant

Raleigh, N.C.

The most successful poke bowls are differentiated from the mainstream with unique additions. It’s important to start with the best quality tuna, but at STIR, the kitchen adds scratchmade extras, including potato wonton crisps, pickled kale and miso vinaigrette.



8 oz. sushi rice, (nishiki, Calrose etc.)

9 fluid ounces

2 tbsp. rice vinegar

1 tsp. sugar

¼ tsp. salt

Sriracha potato wontons

1 russet potato

1 qt. canola oil

1 tbsp. Sriracha seasoning

Pickled kale

10 oz. kale, destemmed and shaved thin

¼ cup rice wine vinegar

¼ cup soy sauce

1 tbsp. sesame oil

1 tbsp. sugar

1 tsp. crushed red chilis

1 tsp. grated fresh gingerroot

1 tbsp. grated carrots

4 cups water

Miso kale salad

13 oz. kale

1 cup miso vinaigrette

¼ tsp. xanthan gum

3/4 cup rice vinegar

½ cup soy sauce

½ tbsp. Sriracha

4½ oz. white miso

1 oz. cilantro, stemmed

2 cups, canola oil

½ cup water

Miso vinaigrette

½ cup water

¼ tsp. xanthan gum

¾ oz. gingerroot, peeled and grated

¾ cup rice vinegar

½ cup soy sauce

½ tbsp. Sriracha

4½ oz. white miso

1 oz. cilantro, stemmed

2 cups, canola oil

Poke sauce

½ cup soy sauce

½ cup rice vinegar

1 cup orange juice

2 tbsp. grapefruit juice

½ tbsp. grated gingerroot

1 tsp. grated fresh jalapenos

¼ cup honey

¼ cup sriracha sauce

¼ cup water

1 tbsp. cornstarch


½ lb. ahi, yellowfin or big eye tuna


1. For tuna: Dice raw tuna into 3/8-inch pieces; keep refrigerated until ready to use.  

2. For rice: Cook rice in rice cooker or saucepan; remove and fluff with a fork. Mix vinegar, sugar and salt until sugar is dissolved. Add mixture to rice and toss to combine; cool.

3. For Sriracha potato wontons: Cut potato with julienne blade on mandoline or hand slice potato into thin 4-inch strips. Rinse with water until water runs clear. Strain all water from potatoes and pat dry.

4. Heat oil in deep fryer to 350 F. Carefully cook potatoes in hot oil until golden and crispy. Drain and sprinkle with Sriracha seasoning.

5. For miso kale salad: In large saucepan, bring 4 cups water to a boil. Add kale and cook until bright green, about 45 seconds. Drain kale and allow to cool to room temperature.

6. Meanwhile, prepare miso vinaigrette: Place xanthan gum and water into a small bowl and mix until fully incorporated and xanthan gum has dissolved into water and congealed. Place all ingredients except oil into blender container; blend slowly, adding oil until emulsified. Set aside.

7. In small bowl, combine rice wine vinegar, soy sauce, sesame oil, sugar, red pepper flakes, ginger and carrots. With wire whisk, mix until well blended. Add kale to vinegar mix and gently toss until vinegar base has completely coated kale. Reserve and refrigerate.

8. For poke sauce: In large saucepan, combine all ingredients except cornstarch and water. Place over medium heat and simmer for 5 minutes.
9. In small bowl, whisk cornstarch and water into a slurry; add to poke sauce ingredients and continue to whisk until sauce thickens slightly. Remove from heat; cool and reserve.

10. To assemble, dice tuna. In bowl, arrange rice, pickled kale, kale salad and potato wontons. Drizzle with poke sauce and miso vinaigrette.

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