Name: Hawaiian Poke Bowl
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 2
Ingredients: ¼ cup light soy sauce; 2 tsp rice vinegar; 2 tsp sesame oil; 1 tsp freshly grated ginger; pinch chilli powder; 2 spring onions, thinly sliced, plus more for garnish; 1 tsp toasted sesame seeds, plus more for garnish; 500 g sushi-grade ahi tuna or good quality salmon, cut into bite-size pieces; handful (optional) ogo (Hawaiian seaweed); 2 rice measuring cups cooked white or brown rice; sliced avocado; sliced cucumber; edamame beans; shredded carrots; sliced radish

AuthorHungry PandaCategoryFish, MeatDifficultyBeginner

Yields2 Servings

Prep Time5 minsCook Time40 minsTotal Time45 mins

¼ cup light soy sauce

2 tsp rice vinegar

2 tsp sesame oil

1 tsp freshly grated ginger

pinch chilli powder

2 spring onions, thinly sliced, plus more for garnish

1 tsp toasted sesame seeds, plus more for garnish

500 g sushi-grade ahi tuna or good quality salmon, cut into bite-size pieces

handful (optional) ogo (Hawaiian seaweed)

SERVE TO YOUR APPETITE

2 rice measuring cups cooked white or brown rice

sliced avocado

sliced cucumber

edamame beans

shredded carrots

sliced radish

In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, chilli powder, green
onions, and sesame seeds.

Add tuna and toss to coat. Refrigerate for at least 15 minutes or up to 1 hour..

To serve, add rice to the bottom of four bowls. Top with tuna and toppings of your choice. Garnish with spring onions and sesame seeds before serving.

Arrange in a decorative fashion around the bowl (see photo opposite).

Ingredients