Tuna poke bowl

• 0:20 Prep
• 0:10 Cook
• 4 Servings
• Capable cooks

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. Featured in Easy lunch recipes, Easy dinner recipes

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 1 Cook rice following the packet directions. Stir in the sushi seasoning.
• Step 2 Combine 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 3 Divide 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)

  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
  Source: taste.com.au