Dinner
Tuna Poke Bowl
Recipe by Greens of the Stone Age
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This Tuna Poke Bowl is a traditional Hawaiian dish consisting of seasoned sushi rice and marinated diced raw fish. It’s perfect served on a hot day and is packed full of nutritious and healthy ingredients.
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For the rice
- 400g sushi rice
- 750ml cold water
- 2 tbsp cooking sake (optional)
- Large piece of kombu seaweed (optional)
- 6 tbsp rice vinegar
- 2 tbsp mirin (optional - can sub with 1 tbsp agave)
- 3 tbsp xylitol or sugar
- 1 1/2 tsp sea salt
- 400g sushi rice
- 750ml cold water
- 2 tbsp cooking sake (optional)
- Large piece of kombu seaweed (optional)
- 6 tbsp rice vinegar
- 2 tbsp mirin (optional - can sub with 1 tbsp agave)
- 3 tbsp xylitol or sugar
- 1 1/2 tsp sea salt
For the tuna
- 200-220g sushi-grade yellowfin tuna (diced into 1cm cubes)
- 90ml soy sauce (gluten-free can be used)
- 2 tbsp MCT oil
- 2 tbsp agave nectar
- 1 tbsp sesame oil
- 1 tbsp grated fresh ginger
- 3 spring onions (finely sliced)
- 1/2 Zest and juice of lime
Additional toppings
- 1-2 avocados (sliced)
- 1/2 small cucumber (sliced into lengths)
- 1 carrot (peeled, cut into ribbons)
- 100g frozen edamame (thawed)
- Pickled sushi ginger
- 1 tbsp toasted black sesame seeds
Utensils
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Step 1
Soak the rice in cold water, swirl around with your hand to remove the starch, tip out the water once it becomes milky and repeat the process until the water is almost clear then rinse in a sieve.
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Step 2
Add the washed rice to the cooking pot along with the water, cooking sake, and kombu if using. Secure pressure lid and turn the vent to the SEAL position. Select PRESSURE, set the temperature to LO and time to 8 minutes. Select START/STOP to run the cooking programme. Manually quick release the pressure at the end of the cooking time.
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Step 3
Whilst the rice is cooking heat the rice vinegar, mirin, sugar, and sea salt in a pan until it almost comes to a simmer.
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Step 4
Add the rice seasoning to the rice and stir until combined. Remove rice and leave it to cool completely. Give it a stir every now and then to speed up the cooling process.
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Step 5
Toss the diced tuna with the dressing ingredients and leave to marinate in the fridge for at least 20 minutes and up to 1 hour but no longer.
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Step 6
Serve rice with marinated tuna and toppings.
Notes:
The rice can be made in advance and stored in an airtight container for up to 3 days in the refrigerator. Sushi-grade salmon can also be used instead of tuna.
