POKE RICE RECIPES

CHEF JOHN'S HAWAIIAN-STYLE AHI POKE | ALLRECIPES

Chef John's Hawaiian-Style Ahi Poke | Allrecipes image

The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen.

Provided by Chef John

Yield 4 servings

Number Of Ingredients 11

Ingredients

¼ cup soy sauce
2 tablespoons sesame oil
1 teaspoon grated fresh ginger root
? cup thinly sliced green onions, plus more for serving
2 tablespoons crushed, roasted macadamia nuts
1 tablespoon finely crumbled dried seaweed
½ teaspoon hot red pepper flakes
½ teaspoon kosher salt, or to taste
1 pound sushi-grade ahi (yellowfin) tuna, cut into 3/4-inch cubes
1 teaspoon toasted sesame seeds
1 dash Lemon juice, lime juice, or seasoned rice vinegar

Steps:

Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.

Nutrition Facts : Calories 231.1 calories, CarbohydrateContent 3.1 g, CholesterolContent 51.1 mg, FatContent 11.6 g, FiberContent 0.9 g, ProteinContent 28.3 g, SaturatedFatContent 1.8 g, SodiumContent 1196.7 mg, SugarContent 0.7 g

POKE BOWL RECIPE | BBC GOOD FOOD

Poke bowl recipe | BBC Good Food image

Poke is a Hawaiian staple and is convenient, nutritious and filling. Our easy bowl uses fresh sushi-grade tuna and shichimi togarashi – a Japanese seven-spice mix

Provided by Sophie Godwin – Cookery writer

Categories Dinner, Lunch, Main course, Supper

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 2

Number Of Ingredients 14

Ingredients

120g sushi rice
2 tsp rice wine vinegar
4 tbsp mayonnaise
1 tsp shichimi togarashi
200g freshest sushi-grade tuna (ask your fishmonger for the thickest slice possible)
1 tbsp sesame oil
2 tbsp soy sauce
juice ½ lime , plus 2 wedges for serving
1-2 tsp chilli flakes
1 avocado , halved and sliced
10 cherry tomatoes (approx 100g), halved
1 sheet nori , cut into pieces
30g macadamia nut , roughly chopped
2 spring onions , thinly sliced diagonally

Steps:

Put the rice in a small bowl. Cover with cold water and massage with your hands to remove the starch. Drain and put the rice in a small saucepan with a tight-fitting lid. Cover with a fingertip depth of cold water and simmer over a medium heat with the lid on for 10 mins. Remove from the heat and leave to steam with the lid on for another 15 mins, then stir through the rice wine vinegar.
Meanwhile, mix the mayonnaise with the shichimi togarashi in a small bowl and set aside. Put the tuna on a chopping board, cut into roughly 1cm cubes, then sprinkle liberally with flaky sea salt.
In a large bowl, mix the sesame oil, soy sauce, lime juice and chilli flakes. Add the tuna chunks and stir well, so that every piece is coated in the dressing.
To assemble, put a mound of rice in two bowls. Top each with half an avocado, the tuna and dressing, cherry tomatoes and nori. Sprinkle over the chopped nuts and spring onions, and finish with a spoonful of the spicy mayo.

Nutrition Facts : Calories 839 calories, FatContent 53 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 54 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 6 grams fiber, ProteinContent 34 grams protein, SodiumContent 2.6 milligram of sodium

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