Hawaiian Ahi tuna poke bowl . Recipe

Classic recipe from Hawaii , really close to sushi but with a difference and elegant appeal.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

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  • Part one of the recipe
  • Yellowfin tuna loin : 600 g
  • Banana shallot(s) : 1 whole
  • Spring onion(s) : 1 bunch
  • Soy sauce : 50 ml
  • Sesame oil : 20 ml
  • Avocado(s) : 2 whole
  • Garlic clove(s) : 1 whole
  • Chilli sauce : 10 ml
  • White sesame seeds : 15 g
  • Part two of the recipe
  • Japanese sushi rice : 500 g
  • Rice wine vinegar : 100 ml
  • Caster sugar : 50 g
  • Fine salt : 20 g
  • Water : 550 ml



    Pat the tuna dry with a paper towel , try to get the tuna as dry as possible.

    Cut the tuna into 2cm cubes and place it in a bowl

    Dice the shallots as small as possible .

    Slice the spring onion in angle.

    Peel the garlic and puree it with help of your knife or using a garlic crusher.

    Core the avocado and spoon the flesh out , cut it in 1cm cubes

    Mix together with the tuna the diced shallots, spring onion,avocadocubes, garlic , sesame seeds, sesame oil and chilli sauce .


    To make the seasoning, place the vinegar, sugar and salt in a saucepan, bring to a boil, reduce to a simmer and stir until the ingredients are dissolved.

    Place the rice in a colander and wash thoroughly under cold running water. Leave to wash for 30 minutes.

    Place the rice in a saucepan and cover with 550ml water. Bring to the boil and then reduce to a low simmer. Cover with a lid and cook without stirring for 10 minutes. Remove from the heat and set aside, covered, for another 10 minutes.

    Place the rice in a large bowl. Pour the vinegar seasoning over the rice and mix the seasoning through the rice. Continue turning the rice for a couple of minutes. Cover with a damp cloth and leave to cool to room temperature before serving.

  • 3. TO SERVE

    Fill a individual bowl with the rice and top with the tuna poke mix.

Chef's tip

«For a difference flavour you can change the tuna for salmon and the rice for quinoa.»

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