Hawaiian Tuna Poke Rice Bowl by ‘Stirmaker’ Christine

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I guess you know something is really trendy when you see it popping up literally everywhere! I first had Tuna Poke in a sushi style hand roll, wrapped in nori, aka seaweed, when I worked at a sushi restaurant in Boulder, CO. I thought it was delicious, but had no idea of it’s history and Hawaiian heritage back then. Fast forward to now and it seems to be the dish of the summer! I am not only seeing it on restaurant menus but am seeing entire establishments devoted to this raw cubed fish sensation. So I decided to try my hand at making this popular dish at home. I think the key is to find the freshest fist you can (I got mine at Whole Foods), use delicious raw vegetables for crunch and a nice mixture of sauces to enhance the flavor.


Poke literally means “to slice or cut” in Hawaiian and refers to chunks of raw, marinated fish which is then tossed over rice and topped with vegetables and umami-packed sauces. In Hawaii it is so popular you find it at gas stations and roadside street stands.

Photo Jul 29, 11 10 08 AM

Tuna Poke Rice Bowl

What you’ll need…

  • Della Basmati & Quinoa, cooked
  • 1 lb sashimi grade Ahi tuna steaks, cut into ½ inch cubes
  • ¼ red onion, thinly sliced
  • ½ C scallion (green onion), chopped
  • ¼ C cilantro, chopped
  • 1 tsp chopped fresh ginger
  • 3 T soy sauce
  • 1 T sesame oil
  • 1 T rice wine vinegar
  • 1 tsp honey
  • 1 T sesame seeds
  • Edamame beans, shelled
  • Radish, slices
  • ½ Avocado, sliced
  • ¼ yellow bell pepper, sliced
  • Garnish: with a squeeze of lime


How to make…

  1. Cook Della Basmati & Quinoa as instructed
  2. Rinse and pat the ahi tuna dry, then neatly cut into small ½ inch cubes.
  3. In a large bowl add: 3 T soy sauce, 1 T rice wine vinegar, 1 T sesame oil, 1 tsp honey,1 T sesame seed, ahi tuna, ½ C scallions, ¼ C cilantro, 1 tsp chopped fresh ginger, ¼ thinly sliced red onion. Gently toss until combined.
  4. Next create your rice bowl– The base of the bowl is Della rice, next add the tuna poke mixture, radish slices, sliced avocado, yellow pepper, and garnish with a squeeze of lime. Serve immediately, or slightly chilled.

IMG_6791Tuna Poke Rice Bowl


Meet ‘Stirmaker’ Diana + Thai Turkey Lettuce Cups!

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“I am a first generation born Vietnamese American southern girl from New Orleans, Louisiana who lives and breathes for cooking and food. I am classically French trained as a chef and a soon-to-be Registered Dietitian currently living on the Southern Jersey Shores of Cape May with my husband and 14 month old son. I love to cook all types of cuisines, especially Asian fusion, and create healthy spins on it. What I love most about cooking is being able to nourish those near and dear to my heart with a meal created from scratch and with love.”

Photo Jul 22, 3 42 26 PM

Try something exotic and refreshing for dinner tonight!

When the summer heat is blasting outside, the last thing you want to do is cook a hot meal or turn on your oven. Salads are often craved during these hot summer months in my household and this flavorful Thai turkey larb lettuce cups are the perfect meal. Larb is a meat-based salad that embodies the spicy, sour, sweet, and powerful flavors of many Thai dishes. This one is loaded with aromatic herbs such as cilantro and mint along with a surprising toasted kick from toasted rice powder. My favorite way to eat this meal is to use the lettuce as a spoon to scoop up the larb. It’s such a fun and interactive way to enjoy a refreshing summer meal.

Photo Jul 22, 12 07 03 PM

Thai Turkey Larb Lettuce Cups with Della basmati rice with caramelized onion

by Diana Ngo


2 tablespoons avocado oil or vegetable oil
1 pound ground turkey
1 tablespoon brown sugar

2 limes (or lemons), juiced
3 tablespoons fish sauce
1 Thai chili, minced
2 small shallots, thinly sliced
1 green onion, chopped
Handful of cilantro, minced
Handful of mint, chopped

1 pint grape tomatoes, sliced
1 tablespoon toasted rice powder (see note)

1 cup Della Basmati Rice with caramelized onion, cooked as directed

1 large head of romaine lettuce, leaves separated

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1. In a large sauté pan over high heat, add cooking oil. Once oil is heated, add turkey and cook.

  1. Add brown sugar and cook along with the turkey until turkey is cooked through, about 3-5 minutes.
    3. Set cooked turkey aside and prepare the dressing.
  2. In a medium sized bowl, mix together lime juice, fish sauce, chili and shallots.
  3. Pour the dressing ingredients into the pan with the cooked turkey. Add the herbs, tomatoes, and toasted rice powder.
  4. Taste the turkey mixture and adjust seasonings as desired.
  5. To eat: scoop a little bit of rice onto lettuce leaf and add turkey larb over the top. Enjoy!


Toasted rice powder can be found at your local Asian grocery store. If you’re not able to find this item, you can easily make it.


You will need:

2 tablespoons Della Jasmine rice, uncooked

Spice grinder or mortar and pestle



  1. In a small dry sauté pan over high heat, add Della jasmine rice.
  2. Start toasting the rice; reduce heat to medium high to prevent rice kernels from burning.
  3. Keep the pan constantly moving or use a wooden spoon to help keep the rice kernels moving.
  4. Toasting will take about 3-4 minutes for the rice to turn golden brown.
  5. Set toasted rice aside and allow cooling completely.
  6. Once cooled, grind into a fine powder.

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Thai Turkey Lettuce Cups | Della Rice