Tuna poke bowl

Cooking Fish Tuna poke bowl

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.

Lables: Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Cook rice following the packet directions. Stir in the sushi seasoning.
  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.
  3. Divide the rice among bowls. Top with tuna mixture and avocado. Serve with the pickled ginger and wonton wrappers, if using.

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430g sushi rice, rinsed
2 tbsp sushi seasoning
500g sashimi-grade tuna steaks, cut into 1cm pieces
1 green shallot, thinly sliced
2 tbsp soy sauce
2 tsp sesame oil
1 1/2 tsp rice wine vinegar
1 1/2 tsp sesame seeds, lightly toasted
1/4 tsp dried chilli flakes
1 large avocado, cut into 1cm pieces
Pickled ginger, to serve
Shallow-fried wonton wrappers, to serve

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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