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.

Nutrition: Per servingNutrientUnitkcal839Fat53.0gSaturates7.0gCarbohydrates54.0gSugars8.0gFiber6.0gprotein34.0gSalt2.6g

 

Read More: Poke Mixed Bowls

Ingredients

120g sushi rice2 tsp rice wine vinegar4 tbsp mayonnaise1 tsp Shichimi Togarashi200g sushi-grade tuna, freshest (ask your fishmonger to get the thickest possible slice)1 tbsp sesame oils2 tbsp soy sauceJuice 1/2 lime, and 2 wedges of lime for serving1-2 tsp chilli flakes1 avocado, halved.10 cherry tomatoes (approx 100g), halved1 sheet nori , cut into pieces30g macadamia nuts, roughly chopped2 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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