Poke is a Hawaiian classic that is easy to prepare and nutritious. This easy bowl features fresh sushi-grade tuna, shichimi Togarashi (a Japanese seven-spice mixture), and our simple bowl.
| Nutrient | Unit |
|---|---|
| kcal | 839 |
| Fat | 53.0g |
| Saturates | 7.0g |
| Carbohydrates | 54.0g |
| Sugars | 8.0g |
| Fiber | 6.0g |
| protein | 34.0g |
| Salt | 2.6g |
Read More: Poke Mixed Bowls
Ingredients
- 120g sushi rice
- 2 tsp rice wine vinegar
- 4 tbsp mayonnaise
- 1 tsp Shichimi Togarashi
- 200g sushi-grade tuna, freshest (ask your fishmonger to get the thickest possible slice)
- 1 tbsp sesame oils
- 2 tbsp soy sauce
- Juice 1/2 lime, and 2 wedges of lime for serving
- 1-2 tsp chilli flakes
- 1 avocado, halved.
- 10 cherry tomatoes (approx 100g), halved
- 1 sheet nori , cut into pieces
- 30g macadamia nuts, roughly chopped
- 2 spring onions, thinly sliced diagonally
Method
- STEP 1
Place the rice in a bowl. To remove the starch, cover with cold water. Place the rice in a small saucepan and cover it with a tight-fitting cap. Cover the rice with cold water to a depth of about a quarter inch. Let it simmer on medium heat for 10 minutes. Then remove from heat and allow to steam for 15 minutes more. Stir in the rice wine vinegar.
- STEP 2
Mix the mayonnaise and shichimi togarashi together in a small bowl. Set aside. Place the tuna on a cutting board and cut it into 1cm pieces. Sprinkle with flaky sea salt.
- STEP 3
Mix the sesame oil with soy sauce, lime juice, and chilli flakes in a large bowl. Mix the dressing well with the tuna chunks.
- STEP 4
Put a mound rice in two bowls. Each bowl should contain half an avocado, the tuna, dressing, cherry tomatoes, and nori. Add the spring onions and chopped nuts to each dish. Finish with a tablespoon of spicy mayo.
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