Poke bowls have taken off in Australia but did you know that the dish originates in Hawaii and is a local delicacy! Think fresh fish tossed in soy sauce, rice wine vinegar and sesame seeds.

SERVES 4

 

INGREDIENTS:

500g tuna steaks, cut into chunks
2 cups sushi rice
1 green shallot
1 avocado
Pickled ginger
2 tablespoons soy sauce
2 teaspoons sesame oil
1 1/2 teaspoons rice wine vinegar
2 tablespoons sushi seasoning
1 1/2 teaspoons black sesame seeds, lightly toasted
1/4 teaspoon dried chilli flakes

Optional Toppings

Mango cut into chunks and sliced cucumber.

 

HOW TO:

1. Cook the sushi rice as per the packet directions. Once cooked stir in the sushi seasoning.
2. Combine the tuna, sliced green shallot, soy sauce, sesame oil, rice wine vinegar, sesame seeds and chilli flakes in a glass or ceramic bowl. Set aside for 5 minutes to marinate.
3. Divide the sushi rice among bowls and top with tuna mixture and sliced avocado.
4. Serve with the pickled ginger, mango chunks and sliced cucumber, if using. 

 

Image for illustration purposes only: Bigstock