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Try this recipe for ahi poké bowl, then check out our salmon poke bowl and niçoise salad.

What is poké?

Poké (pronounced ‘poh-kay’) is the Hawaiian version of ceviche or sashimi and means “to slice” in Hawaiian. Traditionally it's chopped raw fish, typically tuna (ahi poké), marinated in sesame oil and soy sauce. The fish is marinated, similar to a ceviche, because the acidity in the dressing lightly cooks the fish. Sesame seeds, wakame (seaweed), chilli, onion and fish eggs are a few of the usual accompaniments. It's also usually served with sticky rice.

How do you make poké?

  • Fresh fish is key – only use the best, sashimi quality fish.
  • Don’t dice the fish too small or it will cure too fast, and not too large as you want the pieces to be delicate. Ideally dice the raw fish to cubes of 1.5cm by 1.5cm.
  • Don’t overdo the marinade. For a raw fish poké we recommend marinating for two hours, and for a cooked poke just one hour.
  • Toppings are important to add taste and texture to your poké. You can use edible flowers, crispy shallots, fried wonton skins or fruit.
  • The temperature at which you serve the poké is really important. It mustn’t be too cold or the taste is lost and your rice will be hard. But also the rice needs to be at room temperature and mustn’t be served hot.

Ahi poke bowl recipe

  • 150g sushi rice
  • 2 tsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 tsp  mirin
  • 2 tsp soy sauce
  • ½ lime
    juiced
  • 1 tsp toasted black and white sesame seeds
    plus more to serve
  • 200g sashimi-grade tuna
    cut into 2cm cubes
  • ¼ ridged cucumber
    finely sliced
  • 1/4 avocado
    stoned and cubed
  • 2 spring onions
    finely sliced
  • 1 sheet nori
    snipped into shards
  • to serve coriander leaves

Nutrition: per serving

  • kcal445
  • fat8.2g
  • saturates1.5g
  • carbs59.3g
  • sugars2.7g
    low
  • fibre2.4g
  • protein32.3g
    high
  • salt0.9g
    low

Method

  • step 1

    Cook the sushi rice following the packet instructions. Tip onto a plate, sprinkle with the rice vinegar, and leave to cool.

  • step 2

    Whisk the sesame oil, mirin, soy sauce, lime juice and sesame seeds in a large bowl. Add the tuna and toss in the dressing then gently fold in the cucumber and avocado. Divide the rice between two bowls and top with the tuna mix. Scatter over the spring onion, more sesame seeds, nori, coriander and any dressing left in the bowl.

Watch our 20-second video for the easiest way to stone an avocado...

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