Poke bowl

Poke bowl

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(5 ratings)

Prep: 10 mins Cook: 25 mins


Serves 2

Poke is a Hawaiian staple and is convenient, nutritious and filling. Our easy bowl uses fresh sushi-grade tuna and shichimi togarashi – a Japanese seven-spice mix

Nutrition and extra info

Nutrition: per serving

  • kcal839
  • fat53g
  • saturates7g
  • carbs54g
  • sugars8g
  • fibre6g
  • protein34g
  • salt2.6g
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  • 120g sushi rice
  • 2 tsp rice wine vinegar
  • 4 tbsp mayonnaise
  • 1 tsp shichimi togarashi
    Shichimi togarashi

    Shichimi togarashi

    Shichimi togarashi, a Japanese seven-spice mix, is a spicy-savoury blend of ground chillies,…

  • 200g freshest sushi-grade tuna (ask your fishmonger for the thickest slice possible)



    A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…

  • 1 tbsp sesame oil
  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • juice ½ lime, plus 2 wedges for serving



    The same shape, but smaller than…

  • 1-2 tsp chilli flakes
  • 1 avocado, halved and sliced



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 10 cherry tomatoes (approx 100g), halved
  • 1 sheet nori, cut into pieces
  • 30g macadamia nut, roughly chopped
  • 2 spring onions, thinly sliced diagonally
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


  1. Put the rice in a small bowl. Cover with cold water and massage with your hands to remove the starch. Drain and put the rice in a small saucepan with a tight-fitting lid. Cover with a fingertip depth of cold water and simmer over a medium heat with the lid on for 10 mins. Remove from the heat and leave to steam with the lid on for another 15 mins, then stir through the rice wine vinegar.

  2. Meanwhile, mix the mayonnaise with the shichimi togarashi in a small bowl and set aside. Put the tuna on a chopping board, cut into roughly 1cm cubes, then sprinkle liberally with flaky sea salt.

  3. In a large bowl, mix the sesame oil, soy sauce, lime juice and chilli flakes. Add the tuna chunks and stir well, so that every piece is coated in the dressing.

  4. To assemble, put a mound of rice in two bowls. Top each with half an avocado, the tuna and dressing, cherry tomatoes and nori. Sprinkle over the chopped nuts and spring onions, and finish with a spoonful of the spicy mayo.

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Comments, questions and tips

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9th Jan, 2018
Really simple and yummy recipe. I used tinned tuna instead which worked well.
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14th May, 2018
You can make "normal" tuna into sushi grade by freezing it for at least 3 days before eating it. Get the freshest tuna your fishmonger has, and freeze at -21oC for 3 days. Thaw in the fridge overnight before using (although it's easy to slice if still partially frozen, and small chunks defrost very quickly). If you have salmon roe that also goes nicely on top of the dish!
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