Tuna poke bowl
By:
Jules Mercer
Former acting food editor, delicious.
- Published: 1 Apr 22
- Updated: 18 Mar 24
Be good to yourself! Feed body, mind and soul with a simple yet substantial tuna poke bowl for one packed with avocado, mango and radish.
Make poke a part of your midweek repertoire. Try our salmon poke bowl recipe next.
Ingredients
- 100g sushi rice, rinsed in cold water in a colander
- 1 tsp rice wine vinegar mixed with ½ tsp sugar
- 100g sashimi-quality fresh tuna (or any fish), cubed – see Easy Swaps
- 2 tbsp ponzu sauce
- 1 lime, halved
- 1 tsp black sesame seeds
- ½ mango, peeled and sliced
- ½ avocado, peeled (whole, sliced or diced as you like)
- 4 radishes, half a watermelon radish or a mix, thinly sliced
- 2 spring onions, finely sliced
- A few coriander leaves, picked
- A few mint leaves, picked
- 1 red chilli, sliced (optional)
- 1 tbsp poke sauce (we used Kikkoman, from Sainsbury’s)
Method
- Cook the rice according to the pack instructions, stir in the vinegar/sugar, then leave to cool.
- In a small bowl, mix the tuna, ponzu sauce, the juice of ½ lime and the sesame seeds.
- To assemble, put the rice in the bowl, a little piled up on one side. Arrange the mango, avocado and radishes around the other side, then pile the tuna in the middle. Sprinkle over the spring onions, herbs and chilli, if using. Finish with the poke sauce and an extra squeeze of lime, then serve.
- Recipe from April 2022 Issue
Nutrition
- Calories
- 742kcals
- Fat
- 19.2g (4.1g saturated)
- Protein
- 36.1g
- Carbohydrates
- 102.1g (20g sugars)
- Fibre
- 8.4g
- Salt
- 1.3g
delicious. tips
Easy swaps: Swap the fish for cooked prawns, breaded chicken or tofu if you prefer.
Poke (pronounced POH-keh) is a Hawaiian dish of cubed raw fish, often served with rice. Here we’ve added a Japanese-style dressing and colourful salad for taste and texture.
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