Recipe: Poke Bowl

POKE BOWL

I was in a seafood battle and didn't cook any seafood. But if your ingredients are good enough then you don't have to do much to make an amazing dish.

Ingredients

  • 250 g sushi rice
  • 350 ml water
  • 1 tbsp black sesame seeds
  • 1 tbsp sesame oil
  • 1 tsp salt
  • 10 g dried wakame seaweed
  • 1 ea avocado
  • 1/2 ea brown onion
  • 2 ea spring onions
  • 100 g sashimi grade tuna
  • 100 g sashimi grade salmon
  • 2 tbsp grapefruit juice
  • 1 tbsp lime juice
  • 1 tbsp mirin
  • 1 tbsp soy sauce
  • 1/4 ea cucumber
  • 2 tsp sambal
Cook the rice

Step 1

Cook The Rice

Wash the rice under cold running water and drain several times until the water runs clear. Drain the rice and put into a pan with a tight fitting lid with the 350ml water. Bring to the boil with the lid on. Turn the heat down as low as it'll go and simmer for 10 minutes, swirling the pan once or twice, then remove from the heat and leave to stand for 15 minutes. Do not remove the lid throughout as the trapped steam is what cooks the rice.

Prepare the toppings

Step 2

Prepare The Toppings

Tip the wakame into a small bowl and pour over boiling water. Leave to rehydrate for 5 minutes, then roughly chop. Peel, de-stone and large dice the avocado. Peel and small dice the onion, slice the spring onions and dice the tuna.

Dress the toppings

Step 3

Dress The Toppings

Throw the seaweed, avocado, onion, spring onion and tuna into a mixing bowl. In another bowl whisk together the grapefruit juice, lime juice, miring and soy sauce. Pour the dressing over the topping ingredients and combine. Leave for 5 minutes

Finish the rice

Step 4

Finish The Rice

After the rice has stood for 15 minutes stir through the salt, sesame seeds and sesame oil.

Serve

Step 5

Serve

Transfer the hot rice to serving bowls and divide the toppings between the two. Peel strips from the cucumber and arrange them around the tuna, then finish with a spoon of sambal. Serves 2

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