kook & wijn

Poke bowl with yellowfin tuna

Poke bowls are hot! This food rage from Hawaii is healthy, tasty and fresh. It’s sushi in a bowl. Or where salad meets rice. Something like that? Sounds good, right? Last week we made one at home and I can tell you: it’s simple and good fun to make, tasty to eat! What else do you wish for?


Serves 4

250 gram basmatirice
120 ml rice vinegar
300 gram fresh good quality tuna or salmon (I used tuna)
1/2 red chilli pepper
2 tablespoons soy sauce
1 tablespoon sesam oil
1 cucumber
200 gram carrots
3 spring onions
2 ripe avocados
2 teaspoons sesame seeds


Boil the rice as explained on the packaging. Stir in 80 ml of the rice vinegar when it’s still warm. Let the rice cool down and ‘rest’ in 1 hour time, on a flat plate or tray.

Cut in the meanwhile the fresh fish into cubes of 1cm (brunoise). Remove the seeds of the red chilli pepper and finely chop the pepper. Mix together with soy sauce and sesame oil with the fish. Place the fish in marinade covered back in the fridge, or leave in the kitchen (when not too warm and if you prefer room temperature raw fish, like I do).

Take the (washed) cucumber and carrot and slice in shallow strips long ways all over the the cucumber/carrot with a peeler. Sprinkle and marinate the carrot and cucumber in the rest of the rice vinegar. Chop the spring onions.

Clean and cut the avocados in slices. Divide the rice over 4 bowls. And then place the cucumber strips, carrot strips, marinated fish, avocado, spring onion and sesam seed on top. Sprinkle the fish with sesame seeds.

Delicious with a glass of light, crisp white wine.

Bon Appétit!

Poke bowl, tuna, recipe, fresh, rice, sushi soy sauce sesame
*Note: The recipe I used is based on a recipe I found in the Dutch ‘Allerhande’ cooking Magazine. I changed salmon into tuna (I love tuna!!!) but furthermore it’s the same. All photos are mine. 


You Might Also Like