An Ahi Tuna Poke Bowl is a flavour-filled rice-based dish that can be made toot sweet.
Poke Bowls have become a popular cuisine in many cities across the globe, with many restaurants and takeaways offering variations of the humble Hawaiian staple.
They are filled to the brim with all kinds of flavours and textures, and to top it off, if you make them at home, they can be cheap to make, too!
What is a Poke Bowl?
Poke is a word from Hawaii (pronounced POH—keh) and is a traditional Hawaiian dish that has been influenced by neighbouring Japan.
It is traditionally made with sushi or sticky rice, vegetables and a form of protein that has been marinated.
Our Poke Bowl Ingredients
Rice
You can use any rice in a Poke Bowl, but sticky rice works best as it pairs well with raw fish.
Ahi Tuna
This recipe uses Ahi Tuna because it has a beautiful deep red colour, which looks great in a Poke Bowl.
When you shop for Ahi Tuna, purchase sushi or sashimi-grade tuna, which deems it safe to eat raw.
Avocado & Edamame
Bring buttery and creamy textures to the bowl.
Radishes, Cucumber
Poke Bowls need a bit of crunch, and sliced radishes and cucumber provide just that.
Mango
To add some additional sweetness
Wakame Seaweed (optional)
Wakame seaweed is a bit sweet and salty at the same time, bringing further flavour and texture to the bowl.
Chillies (optional)
We say bring the heat, but if you don’t like chilli, leave it out.
Poke Bowls are great as an appetiser or main course, and due to their versatility, you can adapt the ingredients to suit your preference.
Let’s make it.
WHEN HAWAIIAN MEETS JAPANESE
Ingredients & Equipment:
75g Sushi Rice
1 Ahi Tuna Steak
50g Edamame
1/2 Avocado
25g Cucumber
Sliced Radishes
80g Mango
60g Wakame Seaweed (optional)
Red Chillies (optional)
Sprinkling of sesame seeds
Poke Dressing
20g Soya Sauce
10g Sesame Oil
20g Sweet Teriyaki
Prep Time: 20 mins
Cook / Freeze Time: 10 mins
Servings: 1
Steps:
STEP 1
Add the poke dressing ingredients to a bowl and stir.
STEP 2
Cube the tuna steak.
Place the cubes in the poke dressing and refrigerate for one hour.
STEP 3
Cook the sushi rice for 10 minutes. We used Yutaka
STEP 4
Slice the cucumber, radishes and chillies (optional).
PREPARE THE BOWL
STEP 5
Remove the tuna from the fridge and let it stand for 5 minutes to remove the chill.
STEP 6
When the rice has cooked, layer the bottom of the bowl with the rice.
STEP 7
Take the poke tuna and place the cubes in the centre of the bowl.
STEP 8
Arrange the cucumber, radish slices, avocado, edamame, wakame salad, mango and chillies around the bowl so the rice is completely covered.
Sprinkle some sesame seeds on the poke tune.
Enjoy!
Notes:
WHEN TO EAT
Eat on the day as the dish contains raw fish.
HAVE YOU TRIED AN AHI TUNA POKE BOWL?
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Hey! I’m DeMo
I am an Event Manager based in London that loves films, sneakers, hip-hop, disco and dance music.
Most of my days are spent creating party themes, surfing the web or walking about London searching for cool products and venues.
My dream is to spend every summer in Ibiza and one day live in New York City.
Urban Zoom is where you will find all kinds of party ideas that I hope will help create some fun times with family and friends
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