Poke Bowl Recipe

Poke Bowl Recipe

Poke is a Hawaiian staple and is convenient, nutritious and filling. Our easy bowl uses fresh sushi-grade tuna and shichimi togarashi – a Japanese seven-spice mix

Prep: 10 Mins

Cook: 25 Mins

Easy Serves: 2


                   120g sushi rice

                   2 tsp rice wine vinegar

                   4 tbsp mayonnaise

                   1 tsp shichimi togarashi

                   200g freshest sushi-grade tuna (ask your fishmonger for the thickest slice possible)

                   1 tbsp sesame oil

                   2 tbsp soy sauce

                   juice ½ lime, plus 2 wedges for serving

                   1-2 tsp chilli flakes

                   1 avocado, halved and sliced

                   10 cherry tomatoes (approx 100g), halved

                   1 sheet nori, cut into pieces

                   30g macadamia nut, roughly chopped

                   2 spring onions, thinly sliced diagonally


Put the rice in a small bowl. Cover with cold water and massage with your hands to remove the starch. Drain and put the rice in a small saucepan with a tight-fitting lid. Cover with a fingertip depth of cold water and simmer over a medium heat with the lid on for 10 mins. Remove from the heat and leave to steam with the lid on for another 15 mins, then stir through the rice wine vinegar.

Full Recipe:Click Here


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