Poke (pronounced poh-keh) bowls are a Hawaiian delicacy, which are taking off here in Australia. Fresh fish is tossed in soy sauce, sesame seeds and rice wine vinegar before being piled onto sushi rice. Serve with diced avocado and pickled ginger.
Ingredients
- 430g (2 cups) sushi rice, rinsed
- 2 tablespoons sushi seasoning
- 500g sashimi-grade tuna steaks, cut into 1cm pieces
- 1 green shallot, thinly sliced
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 1/2 teaspoons rice wine vinegar
- 1 1/2 teaspoons Masterfoods Sesame Seeds, lightly toasted
- 1/4 teaspoon dried chilli flakes
- 1 large avocado, cut into 1cm pieces
- Pickled ginger, to serve
- Shallow-fried wonton wrappers, to serve (optional)
Method
- Step 1Cook rice following the packet directions. Stir in the sushi seasoning.
- Step 2Combine tuna, shallot, soy sauce, sesame oil, vinegar, sesame seeds and chilli in a glass or ceramic bowl. Set aside for 5 minutes to marinate.
- Step 3Divide the rice among bowls. Top with tuna mixture and avocado. Serve with the pickled ginger and wonton wrappers, if using.
Nutrition
2827 kj
Energy
17g
Fat Total
4g
Saturated Fat
4g
Fibre
38g
Protein
90g
Carbs (total)
All nutrition values are per serve
Notes
Sashimi-grade tuna is the traditional ingredient in a poke bowl, but if you can’t find it, try using smoked salmon instead.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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