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Poke Ball Bowl with Cucumber, Carrots and Green Onion

Poke Ball Bowl with Cucumber, Carrots and Green Onion

Ingredients (26 Servings)

5 pounds Meatballs, precooked, frozen, low sodium (5 meatballs per 2 ounce equivalent meat/meat alternate)
1 cup Kikkoman Preservative-Free Poke Sauce
1 ½ gallons (2 cups) Brown rice, cooked
2 pounds (6 cups) Cucumber, fresh, thinly sliced
1 pound 12 ounces (6 ¾ cups) Carrots, fresh, grated or matchsticks
4 ounces (2 cups) Green onions, fresh, thinly sliced
3 tablespoons Sesame seeds


Preheat oven to 375°F.

Spray a full-size, 2-inch steam-table pan with pan release spray. Place the meatballs in the prepared pan and distribute into a single layer. Cover and bake the meatballs in the preheated oven for about 30 minutes, or until the meat begins to brown slightly.
CCP: Cook to a minimum internal temperature of 135°F.
Remove from the oven.

Pour the Kikkoman Preservative-Free Poke Sauce over the baked meatballs and stir to coat each meatball evenly.
CCP: Hold hot at 135°F or higher.

To serve, place 1 cup of cooked brown rice into a 12- to 16-ounce portion container. Top with 5 poke sauce meatballs. Place ¼ cup each of sliced cucumber and grated carrots next to the meatballs. Sprinkle with thinly sliced green onions and sesame seeds. Serve immediately. 


Serving Size 1 portion
1 Serving Provides 2 ounce equivalents grains, 2 ounce equivalents meat/meat alternate, ¼ cup other vegetable, ¼ cup red/orange vegetable
Nutrients Per Serving
Calories 418
Protein 23 g
Carbohydrate 61 g
Total Fat 9.5 g
Saturated Fat 2.3 g
Cholesterol 44 mg
Vitamin A 5,536 IU
Vitamin C 4 mg
Iron 2 mg
Calcium 426 mg
Sodium 596 mg
Dietary Fiber 6 g


Preservative-Free Poke Sauce