A bowl of brown rice topped with glazed meatballs, sliced cucumbers, and thin strips of carrot.

Poke Ball Bowl with Cucumber, Carrots and Green Onion

Serves 26 Servings

Ingredients

5 pounds meatballs, precooked, frozen, low sodium (5 meatballs per 2 ounce equivalent meat/meat alternate)
1 cup Kikkoman® Preservative-Free Poke Sauce
1½ gallons (2 cups) brown rice, cooked
2 pounds (6 cups) cucumber, fresh, thinly sliced
1 pound 12 ounces (6¾ cups) carrots, fresh, grated or matchsticks
4 ounces (2 cups) green onions, fresh, thinly sliced
3 tablespoons sesame seeds

Directions

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.

TAGGED IN:

Beef & Lamb (53)Entrees (268)Oven (108)K-12 (64)
What did you think?

Products in Recipe

A large plastic bottle of Kikkoman Poke Sauce with a red cap and a label stating "No Preservatives Added" and "Simply Pour & Mix.

Poke Sauce

Here’s a few more options

View all Recipes

A plated dish features a grilled onigiri, a nest of crispy noodles, a small mound of shredded meat, a green shiso leaf, and a small red garnish, all arranged on a white plate.

Tori Bento
Two gourmet tacos topped with greens, sliced radish, and vegetables on a white plate, with a smear of sauce and a lime wedge on the side.
5

Nixtamalized Soy Bean Taco
A blue plate with grilled chicken drumsticks on roasted potatoes, garnished with sliced onions, carrots, and green herbs, and drizzled with dark sauce.

From Odo to Odo