Tuna Poke Bowl

The Perfect Raw Fish Meal

This is a super easy & quick make-ahead dish which is great for light dinner gatherings. Take it with you in a lunch box or prep all ingredients beforehand and assemble a pretty looking bowl within 5 minutes. That’s how I like it best: inviting, without any hassle.

VERSATILITY: Serve all of the toppings over a different kind of rice (black, brown, red) or over a different kind of base altogether, for example quinoa. You can also make a tuna tartar instead, then mix in a bit of teriyaki into the raw fish along with soy sauce and toasted sesame seed oil.

MAKE AHEAD: Boil the rice or other base ingredient of your choice, let it cool and place. Prep all of the veggies/fruit by slicing them into thin strips. Mix mayo with wasabi paste to make a wasabi mayo. Cut tuna into small cubes, mix with soy sauce, toasted sesame seed oil, sesame seeds (& a bit of teriyaki sauce if serving this as a tartar). Place everything in separate airtight containers and store in the fridge until you need to use them.

TIPS: Quality is key. Always choose the best quality fish, especially if consuming it raw. Visiting a specialty seafood store is usually the best option. The tuna and samphire (salicornia) I used came from “Šiaurės jūra'“ store in Ogmios miestas. It’s a great place for fresh seafood in Vilnius which I’ve been visiting for about 4 years now, they never disappointed me.

You may wonder what on Earth is samphire (salicornia). It’s a sea vegetable which grows on shorelines. Crunchy and very salty, can be eaten raw or fried with a bit of butter and garlic (somewhat like asparagus or green beans).

Created with “Siaures jura” & “Ogmios miestas”


Serves 2 | Active time: 15 minutes | Total time: 25 minutes + rice cooling time


Ingredients:

  • 200g of fresh sashimi grade tuna
  • 2 teasp. of toasted sesame seed oil
  • 1 tbsp. of soy sauce
  • a handful of sesame seeds
  • a handful of spring onions or scallions
  • 1 tbsp. of teriyaki sauce
  • 1/2 cup (90g) of dry sushi or other rice
  • white radish
  • 1/2 of a medium sized avocado
  • 1/2 of a medium sized unripe (crunchy) mango
  • 1/2 of lime
  • a few pieces of salicornia (cooked or raw, optional)

For the wasabi mayo:

  • 2 tbsp of mayo
  • 1 teasp of wasabi paste

Prep the ingredients:

Boil the rice, then set aside and let it cool. In the meantime, slice mango and white radish into thin strips, slice avocado. Mix wasabi paste with mayo to make wasabi mayo. Cut tuna into small cubes using a very sharp knife and mix with soy sauce, sesame seeds and toasted sesame seed oil to marinate. Chop spring onions.

Assemble The Poke Bowl

Divide rice between two bowls. Pour a tablespoon of teriyaki sauce per portion over the rice. Top with all of the ingredients, squeeze some wasabi mayo on the side using a piping bag or just spoon it. Sprinkle spring onions on top, squeeze a bit of lime juice. You can also add fresh coriander, tobiko caviar and/or salicornia (samphire) to make it more personal. Read more about samphire at the top of this page.

Tried making this at home? Do let me know your thoughts by leaving a comment below or tag @kitchen.julie #kitchenjulie on instagram and@kitchenJulieBlog on facebook