Tue, 16 July 2024
"Poke" is an awesome Hawaiian dish that typically consists of raw fish that is diced into small pieces and marinated in a variety of seasonings. It’s a great option to freshen up your dinners or as a fun & healthy dinner party idea! I love it with great quality tuna, or you can use salmon, cooked prawns and even soy grilled chicken.
Ingredients
600g Top Quality Fresh And Raw Tuna
1 White Onion, Finally Diced
1.5 Tbsp Light Soy Sauce
1 Tbsp Sesame Seeds
1 Tbsp Sesame Oil
2 Cups Of Sushi Rice
4 Cups Of Water
1 Lime Juice And Zest
2 Avocado, Peeled And Diced
1 Mango, Peeled And Diced
1 Carrot, Peeled And Grated
½ Cucumber, Peeled And Diced
2 Tbsp Of Mayo
1 Tbsp Sriracha
2 Nori Seaweed Sheets
Extra Lime
Additions can be crispy chilli oil, peanut rayu, sashimi togarashi or anything that floats your poke boat.
Method:
Start by cooking the rice, wash the sushi rice under cold running water then place in a sauce pan with the cold water. Bring to a gentle simmer, cover with a lid and cook for 8 to 10 minutes or until the water has evaporated and the rice is cooked. Mix in some lime zest & juice, remove to a plate or tray to cool down.
Place the tuna on a chopping board and dice into rolling dice sized pieces add to a bowl with the onion, sesame seeds, sesame oil and soy sauce. Set aside.
In a bowl mix the mayo, sriracha and add a little squeeze of lime juice. Mix. Fold up the nori and thinly slice in matchstick size pieces.
To build your poke bowls, add a scoop of rice to each bowl and spread across the bottom. Add everything else to the bowl keeping the elements separate. I put the tuna at 12 o clock and add the rest side by side until the bowls are full. So tuna, mango, avocado, carrots and cucumber. Drizzle with the sriracha mayo, top with the nori sticks, add a lime wedge and garnish with whatever extras you have.
Enjoy this beautiful fresh bowl!
