|Prep Time: 0:18||Cook Time: 0:20||Serves: 4|
Ahi Tuna Poke Bowl
Have you tried a poke bowl yet? Pronounced poh-keh, this summery dish from the islands of Hawaii is making a splash this side of the Pacific – where people love the fresh and summery flavours and casual, mix-and-match character.
The beauty of poke is its endless customizability. In fact, in Hawaii, it is so popular you can find pre-made poke at the local grocery store, convenience store or even in truck stops in nearly 20 different flavour combinations! Poke, which comes from the Hawaiian word to cut or slice –is used to describe the traditional star of the dish: a salad of raw marinated fish. Ahi tuna is commonly used, marinated in Japanese influenced flavours and served with rice, crunchy vegetables, spicy sauce, and sesame seeds – but the flavour combinations are endless.
Think of it as a naked sushi bowl – with elements for the islands: fresh, crunchy, zesty, and sweet.
In our recipe we have used ponzu sauce to marinate the ahi tuna; a classic Japanese citrus-flavoured sauce great for dipping, dressing, or marinating a variety of dishes and meat. Ponzu can be easily sourced from your local grocery store, but if you are feeling adventurous, try making your own with our recipe here.
If the raw fish included in the poke bowl isn’t your thing, you can always substitute cooked shrimp or crab, or opt for a vegetarian poke by beefing up the veggies in this recipe.
- 1 1⁄4 cups short grain white rice, cooked, cooled
- 12 oz sushi grade ahi tuna, chilled, cut into 1 cm cubes
- 4 Tbsp uncooked scallions, cut on bias, divided
- 3 tsp unsalted, toasted, white and black sesame seeds
- 1⁄2 tsp crushed red pepper flakes
- 1 Tbsp sambal oelek
- 1⁄4 cup(s) light mayonnaise
- 3 small fresh radishes, thinly sliced
- 1 cup cucumber, diced
- 4 Tbsp pickled ginger
- 1 avocado, diced
- 4 Tbsp nori seaweed, toasted, crumbled
- 1⁄4 cup ponzu sauce, store bought or homemade
Rinse and cook rice according to package instructions; spread rice out on a large baking sheet and allow to cool.
In a large bowl, mix together tuna, 3 Tbsp scallion, ½ tbsp of the toasted sesame seeds, red pepper flakes, and ¼ cup of ponzu sauce. Place tuna mixture in fridge to chill for 5 minutes.
In a small bowl mix together the sambal oelek chili paste and mayonnaise; set aside.
Divide the rice among 4 serving bowls; divide the radish, cucumber, pickled ginger, and avocado between the four bowls arranging around the perimeter of the bowl.
Place the spicy mayo into the centre of the bowl. Divide the tuna mixture between the four bowls, and palce atop the mayonnaise. Garnish with the toasted nori, remaining scallion, and sesame seeds.