I’ve seen so many pictures of tuna poke bowls on Instagram that I knew I would like them before I tasted them. I mean what’s not to like?
They normally consist of tuna, rice, avocado and veggies. A winning combo and so easy to make. The kind of cooking that actually involves very minimal amounts of cooking. Mostly just assembling.
Poke (pronounced POH-keh) is a Hawaiian dish and it’s definitely been having a moment. I am a little late to the party – I mean, there are places in London that serve only Poke and they have queues around the block. And they tend to be super expensive – but the good news is, they are incredibly easy to make at home. They require “sushi grade” tuna which means you can’t just buy some tuna steaks from the supermarket and hope for the best. Please don’t do that. Go to a decent fishmonger and ask them for the freshest sushi grade tuna they have. Don’t be afraid to ask how long it’s been there.
I am going to give you a recipe for a delicious Poke but please, it is one of those recipes you can adapt and switch things in and out of. You can’t really go wrong. I was particularly pleased with my lightly pickled carrots. They were simple and delicious and I will definitely be making them again, but if you can’t be bothered / don’t want to have the carrots, I will not be offended.
- 2 cups cooked sushi rice / brown rice
- 2 tbps rice vinegar, divided
- pinch of salt
- 3 tbps tablespoons soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon grated fresh ginger
- 1 lime juice and zest
- 500g raw sushi-grade tuna, cut into little cubes
- ¾ cup cubed seeded peeled cucumber
- 1 small avocado, peeled and sliced
- 250g cooked edamame beans, (soya beans, find them next to the frozen peas)
- 1 spring onion, thinly sliced
- 1½ tablespoons white sesame seeds, lightly toasted
- 2 carrots, peeled into strips
- ½ cup cider vinegar
- ½ cup white wine vinegar
- ½ cup light brown sugar
- For the pickled carrots: Pop the cider and white wine vinegar into a pan along with the brown sugar. Bring to a boil. Reduce heat and simmer for 10 minutes. Pour the hot liquid over the carrot strips; stir to combine. Refrigerate for at least 10 minutes to bring to room temperature. Then remove from the pickling liquid and roll up.
- For the tuna: in a bowl add the soy sauce, ginger, lime juice and zest and sesame oil. Give it a good stir and then add the tuna , the cucumber and the chopped spring onion.
- Mix together the rice, salt and the rice vinegar and divide between the bowls.
- Divide the tuna between the bowls and top with the sliced avocado, soya beans, the pickled carrots and a sprinkling of sesame seeds.