Tuna Poke Bowl
Tuna Poke Bowl is a vibrant, flavourful dish that combines perfectly seasoned sushi rice, tender sashimi-grade tuna marinated to perfection, and a colourful array of fresh and pickled vegetables. With creamy avocado, crunchy purple cabbage, and vibrant edamame, topped off with the savoury flavours of sesame and soy, this dish is as visually stunning as it is delicious. A perfect balance of freshness and bold flavours in every bite.
Ingredients 17
Marinade
600 g sashimi grade tuna, diced into 1 cm cubes
1 tsp salt
2 tbsp sesame oil
2 tbsp soy sauce
1 tbsp black sesame seeds
Rice
400 g sushi rice
400 ml water
100 ml sushi rice vinegar
40 g sugar
1 tsp salt
To Serve
2 avocado, sliced
2 cucumber, sliced
200 g edamame, blanched
1⁄8 red cabbage, thinly sliced
200 g pickled ginger
4 sheets Nori seaweed, sliced
4 tsp togarashi
1 jar kimchi, optional
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Method 6
To Prepare Tuna
Dice the into 1 cm cubes and transfer them into a bowl. Add and , then mix well. For optimal taste, marinate for 1 hour before serving, though marinating is not required. Finally, add and before serving.
To Prepare The Rice
In a small pot, add , and , and boil on a low heat until it dissolves. Set aside to cool down.
Wash the under running tap water until the water runs clear. Let it rest in a strainer to drain for 1–2 minutes. Transfer the rice to a rice cooker, add , and set it to cook.
Once the is cooked, add the vinegar mixture and gently fold it in until the rice absorbs all the liquid. This should be done while the rice is still hot. Once thoroughly mixed, set the rice aside to cool to room temperature before serving.
To Serve
Meanwhile, slice the and , and set them aside. Blanch the and set it aside as well. Thinly slice the and prepare all the ingredients, keeping them aside for assembling the dish.
To serve, place the in a bowl, then arrange the on top. Surround the tuna with the remaining elements, evenly distributed around the bowl.
Songkran Fa-A-Loon's tips
Prep the rice ahead of time: Mix the rice with the vinegar while it’s hot, then let it cool. This allows the flavours to develop perfectly before serving.
Assemble just before serving: This helps keep the textures crisp and prevents the ingredients from becoming soggy.
Don’t rush the assembly: Presentation is key to making your tuna poke bowl as visually appealing as it is delicious.
