Seafood · Hawaiian
Ahi Tuna Poke Bowl
Poke ("poh-keh") is Hawaii's everyday raw fish salad: cubes of tuna tossed with soy sauce, sesame oil and green onion, now loved everywhere as a bowl over rice. Because the tuna is eaten raw, use wild-caught yellowfin that was frozen right after the catch; deep freezing keeps it bright, firm and suitable for raw dishes.
- Prep20 min
- Cook0 min
- Total20 min
- Servings4
Ingredients
- 600 g wild-caught yellowfin tuna steaks, thawed and cut into 2 cm cubes $515
- Optional: 200 g premium salmon fillet, skin removed, cubed, for a mixed bowl $490
- 1/4 cup soy sauce or shoyu
- 1 tbsp toasted sesame oil
- 1 tsp rice vinegar and 1 tsp honey
- 1 tsp grated ginger and 1/2 tsp chile flakes or sriracha
- 3 green onions, thinly sliced, and 1/4 sweet onion, finely sliced
- 1 tbsp toasted sesame seeds
- 3 cups cooked sushi rice or white rice
- 1 avocado, 1 cucumber, shredded carrot, radish and edamame to top
- Nori strips and spicy mayo (mayonnaise + sriracha) to serve
Instructions
- Thaw the tuna in its sealed package in the fridge. Pat dry and cut into even 2 cm cubes with a sharp knife; keep it cold.
- Whisk the soy sauce, sesame oil, rice vinegar, honey, ginger and chile in a bowl.
- Add the tuna (and salmon, if using), the green and sweet onions and the sesame seeds. Toss gently.
- Let the poke marinate in the fridge for 10-15 minutes, but no longer than 1 hour.
- Divide the rice among bowls and top with the poke.
- Arrange the avocado, cucumber, carrot, radish and edamame around it, then finish with nori strips and a drizzle of spicy mayo.
Tips
- Cut the tuna with one long, smooth stroke of a very sharp knife; sawing back and forth bruises the flesh.
- Make it Mexican-style: swap the rice for tostadas, add mango and serrano, and finish with lime and chipotle mayo.
