Tuna Poke Bowls

This tuna poke bowl recipe will transport you right to Hawaii! Super simple to make, all you need to cook is the rice!

Fare Thee Well Tuna Poke Bowl with cubed mango, cucumber, sliced avocado & sushi rice

The tuna poke bowl marinade is perfection with just soy sauce, sesame oil, chili flakes & honey. The thing I love the most about poke bowls is the combination between the sweetness of the fruit (in this case mango) and the savoury flavours from the rest of the bowl ingredients.


Poke bowls are so versatile feel free to use salmon instead of tuna if you prefer or sub in pineapple instead of mayo. Another great addition would be edamame &/or cubed bell peppers.


These can be made gluten free by using gluten free soy sauce or coconut aminos.


If you are totally obsessed with Asian flavours like I am, you're going to want to check out my other Asian inspired recipes: Spicy Sesame Lamb (or beef) Noodle Bowls, Roasted Sesame Bok Choy, Tofu Peanut Noodles



Tuna Poke Bowl

Serves 2


What you'll need:


Bowls

1 cup sushi rice

2 tbsp seasoned rice vinegar (also known as sushi vinegar)

1/2 English cucumber, quartered and cut into 1/2 inch pieces

1 small mango, peeled & cut into 1/2 inch pieces

1 small avocado, sliced

Toasted sesame seeds, for garnish

Cilantro leaves, for garnish


Tuna

200g yellow fin tuna *see notes*, cut into 1/2 inch cubes

3 tbsp low sodium soy sauce

1 tsp sesame oil

1 tsp honey

Pinch of chili flakes, optional


Sriracha Mayo

1/4 cup mayo

1-2 tbsp sriracha (depending on how spicy you want it)

1 tsp rice vinegar


Steps:


Rinse 1 cup of dry sushi rice until the water runs clear. Transfer the rice to a pot with 1 1/3 cup of cold water. Bring to a simmer, reduce heat to low and cook for 12-15 mins or until the rice is just tender. While the rice is still hot stir in 2 tbsp of seasoned rice vinegar. Keep warm.


In a medium bowl whisk together 3 tbsp low sodium soy sauce, 1 tsp sesame oil, 1 tsp honey & a pinch of chili flakes, if using. Add 200g of cubed yellow fin tuna to the bowl and gently mix to coat the tuna in the sauce. Set aside, while you prepare the rest of the bowls (you don't want the tuna to sit in the sauce for longer then 30 minutes)


In a small bowl whisk together 1/4 cup of mayo, 1-2 tbsp sriracha & 1 tsp rice vinegar. Set aside.


To assemble the bowls: spoon rice into the bottom of 2 shallow bowls, divide the tuna, cucumber, mango, & avocado between the bowls. Drizzle the sriracha mayo over the bowls & garnish with toasted sesame seeds & cilantro.



Notes: Yellow fin tuna is also known as 'ahi tuna'. When buying fish to be consumed raw always ask your fish monger if the fish has been previously frozen and to what temperature. According to the Canadian Food Inspection Agency, fish that is safe for raw consumption must be frozen to -20c for a minimum of 1 week OR -35c for minimum of 15 hrs. The terms 'sushi grade' and 'sashimi grade' are not regulated in Canada or the US, those terms are marketing gimmicks so always ensure you ask for fish that has been previously frozen to the above temperatures.


Happy eating, my friends!


Chef Jill's Signature

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