Poke, pronounced ‘poh-keh’, is a scrumptious Hawaiian dish that is basically deconstructed sushi in a bowl. So if you’re really rubbish with chopsticks you can finally eat sushi with a fork and not be judged. Well, judged a bit less. I adore this dish because of the different textures and flavour combos. The crunchy raw veg and creamy avocado are a match made in heaven for the salty fish and sweet rice. It really is such a well balanced dish, takes no time at all to put together and looks darn pretty too. Check out this awesome article from HuffPost for a run down on all you need to know about poke!
One of the most important and delicious flavours in this dish is the sesame seed oil. I used the Organic Sesame Seed Oil from Lemcke Oils. It has a subtle nutty flavour and adds depth to the dish without being overpowering. It’s a great oil to eat as is on salads and dishes such as this one but it is also a great oil to cook with as it has a high smoke point. In a dish like this it is very important to use high quality, fresh ingredients because it is such a simple dish, each ingredient really needs to shine.
The fish is obviously paramount. Don’t make this unless you have the freshest and very best quality of tuna or salmon you can get your hands on. When I got home with this chunk of tuna I had to stop the husband from eating it straight off my chopping board with a dash of soy sauce. It was sensational. As for the accompaniments… there are no strict rules. You can add and experiment with all sorts of veggies. You can leave out the rice as well for a deliciously healthy low carb meal. Poke can be as versatile as you allow it to be. This has definitely become a weeknight staple for us.
Tuna Poke Bowl
For the fish:
- 400-500g fresh tuna, skinned and deboned
- 75ml soy sauce
- 45ml Organic Sesame Oil
- 1.5 Tbsp rice wine vinegar
- 1 tsp Sriracha or more to taste
- juice of 1 lime
- 1 spring onion, finely sliced
For the rest of the bowl:
- 1 cup sushi rice
- 60ml rice wine vinegar
- 2 Tbsp sugar
- 1 tsp fine salt
- grated carrot
- shaved cucumber
- sliced radish
- radish sprouts
- spring onions
Begin with the rice. Rinse the rice well in a sieve until the water runs clear and then cook according to package instructions.
*While working at The Mandarin Oriental in Paris I was taught to make sushi like a pro. Granted it was filled with foie gras and mango which was not very traditional but it was delish. Rinse the rice until the water runs completely clear. Cook the rice in just enough water to cover it with a fine layer of water sitting on top of it. About 3mm. Also only ever use a wooden spoon when working with sushi rice and do so gently or you’ll break the grains. We even had a dedicated wooden bowl for mixing the seasoning into the rice if you want to go to extremes!
While the rice is cooking mix the rice vinegar, sugar and salt in a small pan. Heat until the sugar and salt dissolve. Cool.
Once the rice has cooked and cooled gently fold in the seasoning using a wooden spoon.
Prep the veggies.
Finally mix all the seasoning ingredients for the fish in a large bowl.
Slice the tuna into cubes and toss gently in the marinade.
Assemble the poke bowl with rice, veggies, avocado, nori, tuna, toasted sesame seeds and little extras like pickled ginger and wasabi if desired.
*Disclaimer: Delicious oils supplied by the awesome folks from Lemcke Oils