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Poke Ball Bowl with Cucumber, Carrots and Green Onion

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26 Servings

kikkoman products used:


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



Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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