If 2015 was the year of the smoothie bowl, then 2016 is the year of the poke bowl. The poke bowl (pronounced po-kay) originates from Hawaii, where poke means “to cut”. The dish typically consists of raw fish, mostly tuna, which has been cut into cubes, marinated, and served over sushi rice with a variety of toppings. While the poke bowl has been eaten in Hawaii for ages, the trend is now hitting major cities such as New York, Los Angeles, and Hong Kong. It hasn’t quite hit our shores yet in Dubai, which means we are teaching you how to make a homemade version instead. This tuna has been marinated with soy sauce, ginger, lime juice, jalapeño, and of course the ubiquitous Sriracha for an added kick. Feel free to get creative and top your bowl with toasted sesame seeds, sliced avocado, and nori chips as well.
- 1 cup cooked sushi rice
- 200 grams of high-quality fresh tuna cut into cubes
- 3 tbsp soy sauce
- 1 tsp Sriracha
- 1 tbsp sesame oil
- The juice of ½ a lime
- ¼ tsp grated fresh ginger
- 1 clove of garlic, grated
- 1 jalapeño, deseeded and chopped
- 1 tbsp scallions, finely chopped
- 1 tbsp cilantro, finely chopped
- 1 tsp toasted white sesame seeds
- 1 tsp toasted black sesame seeds
- A pinch of Himalayan pink salt
In a bowl, combine the tuna cubes with the soy sauce, Sriracha, lime juice, ginger, garlic, jalapeño, scallions, cilantro, sesame seeds, and salt. There should be enough sauce to coat each cube.
Mix well and refrigerate for one hour.
To make your poke bowl, layer the cooked sushi rice and place the marinated tuna on top.
Garnish with your choice of toppings, including sliced avocado, sliced radish, sliced cucumber, nori chips, toasted sesame seeds, scallions, red chili, or microgreens.
Serve with a side of chopsticks.