Hot, summer nights call for refreshing, light meals that are packed full of flavour, and this Poke Bowl Recipe is the perfect example. Consisting of nourishing and delicious raw tuna, nori, radish and avocado, this is my current go-to summer dish. All the elements in my Poke Bowl Recipe can be prepared ahead of time making it a perfect dinner party meal. Once your guests arrive, simply toss the tuna in the dressing and plate up. It will take you 10 minutes max and I’m sure your guests will leave with happy tummies.
If you’ve never heard of Poke, you may be interested to know that this is a centuries-old dish originating from Hawaii. Poke, in Hawaiian, means to cut crosswise into pieces, which makes sense seeing as that’s how the tuna is cut. Originally the dish consisted of fish scraps and seaweed, but as other cultures arrived in Hawaii the dish was adapted and now commonly contains tuna as the key ingredient as well as sesame oil and some other common Japanese seasonings.
The great thing about this Poke Bowl Recipe is that it can easily be adapted to suit your tastes. You could try with grated carrot, pickled cabbage or omit the vegetables all together and simply have the tuna and rice. If you’re feeling daring you could try a traditional poke bowl of fish scraps and seaweed, it’s really is up to you!
Poke Bowl Recipe
- 300 g of the freshest tuna you can find
- 60 g of soy sauce
- The juice of 1 lime
- 2 tbsp of rice wine vinegar
- 2 tbsp of sesame oil
- 1 tbsp of black sesame seeds
- A pinch of chilli flakes
- 1 sheet of nori crushed
- A bunch of radishes
- 250 g of sushi rice
- 1 avocado
- Cook the rice by placing it in a bowl and rinsing it under cold water at least 3 times. Place the rice and 350ml of cold water in a saucepan and bring to a boil. Reduce the heat and allow to simmer until all the water’s been absorbed. Divide the rice between two bowls and allow to cool.
- Prepare the sauce for the tuna by mixing together the soy sauce, lime juice, rice wine vinegar, sesame oil, sesame seeds, chilli flakes and the crushed nori.
- Cut the tuna into small cubes and mix with half the sauce. Allow to marinate for 10minutes then place the tuna on top of the rice.
- Slice the avocado and radishes and add to each bowl. Serve the Poke bowl with the remaining sauce.
- Best eaten straight away