Serves 2 2 ¼ hours preparation | 15 mins cooking
Poke bowls (pronounced “poh-kay”) are very popular these days and being in Japan and tasting all the delicious food here has got me loving them even more. What I love about them is they are a super tasty, healthy lunch option and so versatile, you can play around with the toppings to suit your own palette. Here’s how you make this new favourite dish of mine.
Douzo meshiagare!!! 🍲
- 300g tuna steaks, cut into 2cm cubes
- 1 teaspoon black sesame seeds, toasted
- 1 teaspoon shichimi powder
- sesame oil
- ¼ teaspoon sea salt
- 1 cup sushi rice
- 1 cup edamame
- ½ cup kimchi
- ½ carrot, julienne
- ½ zucchini, julienne
- ½ cucumber, thinly sliced
01. For the poke, combine the tuna, sesame seeds, sesame oil, shichimi powder and salt in a bowl, cover with cling film and refrigerate for at least 1 hour. Wash the sushi rice under running water and combine in a medium saucepan. Add cold water to about 3cm above the top of the rice and stand, covered, at room temperature for 1 hour.
02. After an hour, uncover and bring the rice and water to a simmer over a high heat. Simmer uncovered until the water reaches the top of the rice. Small holes in the surface of the rice will appear where steam escapes. Reduce the heat to very low and cover.
03. Allow the rice to cook for 12-15 minutes, then turn off the heat and allow the rice to stand for a further 5 minutes without removing the lid. Uncover the rice and, with a cutting motion of a spatula, fluff the rice grains. To serve, divide the rice, tuna and toppings between four bowls and drizzle with mayonnaise and a few slices of jalapeno. Serve immediately.