Can I make the bowls in advance?

Yes! These are perfect for making ahead of time. The tuna mixture will keep for 3 days, stored in the fridge, as will the rice. All the veggie toppings can be prepared ahead of time too.

I don't like raw fish - can I use cooked tuna?

Sure! I know raw fish isn't for everyone and you can absolutely use cooked fish here. You could even use canned tuna. If you do use cooked fish, you can either dice the raw fish and mix it with the dressing before baking it, or mix the dressing through the cooked fish. Either works!

What else could I add to the bowls?

You can get as creative as you like with the toppings! I've kept things simple with crunchy cucumber, scallions and cilantro, but you could add chunks of avocado, pickled radish, red cabbage or red onions, diced mango or pineapple, edamame beans, garden peas, julienned carrots...you can really play around.

Spicy Tuna Poke Bowls

Description

If there’s a perfect meal for warm weather, it’s undoubtedly a poke bowl. And these lovely spicy tuna poke bowls are super fresh, light and fab for summery evenings. Just toss your tuna with a sweet, spicy dressing, pile onto sticky sushi rice with crunchy veggies and finish with a drizzle of spicy gochujang aioli and sweet chili jam.

Ingredients

Units Scale

1.5 cups sushi rice
250g/8.5oz sashimi grade tuna
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 tablespoons gochujang aioli (or regular aioli), plus more to serve
1 tablespoon sweet chilli jam, plus more to serve
1 cucumber
3 scallions (spring onions), finely sliced
2 tablespoons toasted sesame seeds
2 tablespoons rice wine vinegar (or white wine vinegar)

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Instructions

Cook the rice. Rinse your rice thoroughly in water, then add to a saucepan you have a lid for. Add 1 3/4 cups of water and set over medium-high heat. When you see bubbles forming on top of the water, pop the lid on, and reduce the heat to low. Cook for 20 minutes, then remove the pot from the heat (still with the lid on) and let sit for another 10 minutes.
Prep the toppings. While the rice cooks, dice your cucumber, finely slice your scallions and slice your tuna into small chunks.
Marinate the tuna. Add your tuna to a bowl, then add 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 tablespoons of spicy aioli, 1 tablespoon of sweet chili jam and 1 tablespoon of sesame seeds. Mix through the tuna, then set aside.
Season the rice. Once the cooked rice has been sitting for 10 minutes, take the lid off, then mix through 2 tablespoons of rice vinegar.
Assemble the bowls. Divide the seasoned rice between bowls, then top with the spicy tuna. Finish with the diced cucumber, sliced scallions and another dollop of spicy aioli. Finish with the sesame seeds sprinkled on top.

Notes

STORAGE INSTRUCTIONS: Any leftovers will keep well, for 3 days in the fridge. You can also prep the bowls and then assemble them later – mix the tuna, cook the rice, chop your toppings and store them separately in the fridge.

INGREDIENT NOTES: Make sure you use sashimi grade tuna (tuna that’s safe to eat raw). You could also use sashimi grade salmon, or use cooked fish if you prefer (or even canned tuna).

OPTIONAL ADDITIONS: You can play around with your toppings – I’ve kept things pretty simple so you can add to it if you like. Try chunks of avocado, edamame beans, garden peas, shaved carrots, pickled red cabbage, red onions or radishes, or throw in chunks of mango or pineapple.

Prep Time: 10
Cook Time: 20
Category: fakeaways
Method: stove top
Cuisine: asian

Nutrition

Serving Size: 300g
Calories: 436
Sugar: 7.3g
Sodium: 392.4mg
Fat: 6.6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 70.6g
Fiber: 1.3g
Protein: 22.3g
Cholesterol: 24.4mg