Tuna poke bowl
Poke bowls (said “POH-kay”). Who had ever heard of them 5-10 years ago? At least in Australia. They are so delicious and yet are simple. They are Hawaiian in origin, although the influence of Japanese cooking has definitely been imparted to it.
I see similarities to Chirashi-zushi which means scattered sushi. A poke bowl these days in takeaway shops and food courts is basically a sushi rice base with an assortment of raw/pickled/cooked veges and fish on top. Sometimes meats as well. This is basically a dish that you can make with anything you have or like
For me, the most important ingredient is the rice. I love rice and am a bit of a rice snob. For sushi rice cooked properly, and seasoned well, I use RecipeTin Japan, which is a great resource for loads of great recipes.
Tuna poke bowl
A little bit of time to make, but not a lot of effort, this is a delicious lunch.
Ingredients
- 3/4 cup cooked and seasoned sushi rice
- 1/2 cup diced, marinated tuna (see below)
- 1/4 cup blanched edamame
- 1/4 avocado, sliced
- 1 spoonful pickled carrots
- 3 cm cucumber, sliced thinly
- 2 slices pickled ginger
- 1 spring onions, green part only, shredded
- sriracha mayonnaise
- Tuna
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1 Tbs mirin
- 1 Tbs rice vinegar
- 1 tsp (or more) grated ginger)
- 1/2 red chilli, thinly sliced. Keep seeds in for more heat
Instructions
- First make the sushi rice, then:
- Marinate the tuna by just mixing all the ingredients together. It doesn't need to sit for long.
- Put your sushi rice put in your bowl and then:
- Top with other ingredients, arranging them nicely around the bowl. Try to keep same colours away from each other.
Notes
Help
- When making the sushi rice, don’t let it boil too long before turning it down. I am no expert on this but my feeling is that it cooks the outside a bit too much and then by the time the inside of each grain is steamed, the outside is mushy.
Variation
- So many options.
- Use left over bbq meat instead of tuna
- Use canned fish
- Veges - zucchini, bean sprouts
- Use leftover seaweed salad
- Use nuts and beans
- Sprinkle toasted seeds over the top
- Grate lime zest over the top
Make it cheaper
- Sashimi tuna can be expensive so try salmon instead. Or leave it out. Or change to cooked fish. Or use cooked chicken. Or tofu. At my fish shop, all the salmon sold is sashimi grade, although isn’t labelled as such. I asked for sashimi grade and was told it all is Not all the tuna is.
