Tuna Poke Bowl

Tuna Poke Bowl (2 x people)


2 x tbsp of grated cucumber
2 x tbsp grated carro
1 x avocad
200g sushi grade tuna (misshaped)
2 x tbsp edamame bean
3 x radishes

For the Marinade:

2 x tbsp honey
2 x tbsp sesame oil
4 x tbsp extra virgin oil
4 x tbsp soy sauce
1 x tsp chilli flakes
1 x tsp fish sauce
1 x thumb of grated ginger


For the Garnish:

1 x tsp black sesame seeds
1 x green onion
1 x red chilli
Wedge of lime

For the Rice:

½ cup of sushi rice
1 x tsp sugar
1 x tbso mirin


Cut the tuna into approximately 1cm by 1cm chunks and put to the side. In a bowl, combine all the ingredients for the marinade and spoon 2 x tablespoons of the marinade into another bowl – save this for extra dressing at the end.
Spoon the tuna into the original marinade and Ideally leave to marinade over night or for at least an hour in the fridge.
Pour ½ a cup of sushi rice and 2 ½ glasses of water into a saucepan and boil with the lid on for approx. 10mins or as per instructions - do not take the lid of the pan.
Grate the carrot and cucumber and slice the avocado and radishes into strips and put to the side.
When all the water has evaporated from the sushi pan and the rice looks cooked, add the sugar and mirin and put to the side to cool.
Once the sushi has cooled down, transfer evenly into two deep bowls or ramen dishes and start to add the ingredients on top of each. This will include the cucumber, edamame beans, radishes, carrot and avocado.
Spoon the tuna mixture on top of both poke bowls – I like to serve the tuna in the middle of the bowls so that you can still see all the pretty colours of the ingredients.
Chop the spring onion and chilli and scatter evenly on top of the bowls, along with the sesame seeds.
Pour the remaining marinade over the top and finish with a wedge of lime and coriander if desired.