Hawaiian-inspired rice bowl

A few weeks back, I went to visit a local farm stand where I picked out some radishes. I used the radish greens in my saag bhaji recipe. The rest of the radishes were stored in my refrigerator, waiting to be used. Radishes can last a long time in the fridge. However, I needed space for new dishes! I decided to use those radishes in a poke bowl.

Poke bowls are made with sushi-grade fresh fish. The most common types are tuna and salmon. I don’t mind eating raw fish. I’m a huge sushi fan. That doesn’t translate so well with the rest of the family. My husband and son don’t care for raw fish. I decided to mimic the tuna flavoring and mix it with radishes. It was quite delicious!

Feel free to use gluten free alternatives in this recipe. You can also substitute the mayo used in my house sauce for vegan mayo.

Cooking the radishes

  • 2 bunches of red radish, ends trimmed (halved if too large)
  • 1/2 tbs oil
  • 1/8 tsp black ground pepper
  • 1/4 tsp salt

Preheat oven to 350 degrees.

In a bowl, combine radishes, oil, salt, and pepper. Toss mixture well. When done, spread mixture in a foil lined baking dish. Don’t overcrowd.

Bake for 40-45 minutes, tossing few times in between baking. Bake till radishes are cooked through. Dice radishes into medium size once cool enough to handle.

Marinading the radishes

  • Cooked radishes
  • 11/2 tsp soy sauce
  • 1 tsp seasoned rice vinegar
  • 1/4 tsp sesame oil
  • Pinch of sugar

Mix all ingredients together in a bowl. Taste for seasoning.

Teriyaki sauce

  • 1/2 cup teriyaki sauce
  • 1 tbs granulated sugar
  • 1 tbs cornstarch
  • 1 tbs water

Combine teriyaki sauce and sugar in a small sauce pan. Cook until nearly heated through for a minute or so.

Mix cornstarch and water together in a cup. Stir well until no lumps show. Add this to the sauce pan. Stir well. Cook until the sauce thickens.


  • 1-2 cups cooked white or brown rice
  • Marinaded radishes
  • 1 cup English cucumber, small dice
  • 1 cup Edamame
  • 1 cup shredded carrots
  • 1/3 cup green onions, thinly sliced
  • 1 sliced avocado
  • Global Dine In’s house sauce
  • Teriyaki sauce
  • JFC Katsuo Fumi Furikake Rice Seasoning (optional)
  • Micro greens (optional)

You can find my house sauce recipe from the linked post. It’s located near the bottom of the recipe. You can use the house sauce and teriyaki combined or only one. If you choose to include the teriyaki sauce, try to use a small amount. It’s full of salt.

Place rice in the middle of bowl. Arrange vegetables around rice in groups. Sprinkle rice seasoning over the plated bowl and serve with the sauce.

Serves: 4

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