This is my poke recipe, and I hope you love it as much as I do!
Poke (pronounced poh-kay) is a traditional Hawaiian dish made using Japanese ingredients. It is often a grab-and-go affair and different versions of it can be found all over the island.
Traditionally, it is made from fresh raw tuna marinated in soy sauce, sesame oil and onions, served with sushi rice seasoned with seaweed, Hawaiian salt, and local candlenuts (similar to macadamia nuts). But if you have great tuna and nicely seasoned rice, the rest is up to you. This is my version, and I hope you love it as much as I do!
– 320g sushi-grade tuna, cut into 1cm cubes
– 3 tbsp soy sauce or tamari, plus extra to drizzle
– 3/4 tbsp sesame oil
– 10g fresh ginger, peeled and finely grated
– 100g sushi rice
– 1 tbsp rice wine vinegar
– 120g edamame beans
– 80g silken tofu
– 2 tbsp sriracha
– juice of 1/2 lime
– 1 tbsp sesame seeds
– 1/2 avocado, peeled and finely sliced
– 3 radishes, julienned
– a few coriander sprigs, leaves picked and finely chopped
– Shichimi togarashi spice mix (optional)
– Lime wedges
1. Toss the tuna with the soy sauce, sesame oil and grated ginger. Cover with clingfilm and refrigerate.
2. Cook the rice in salted water according to the packet instructions. When ready, stir in the rice wine vinegar and allow to cool completely.
3. Put the edamame beans in a bowl, cover with boiling water from the kettle and leave for 2–3 minutes, then drain and refresh in cold water. Stir through the rice.
4. Blitz the tofu with the sriracha and lime juice until completely smooth. Toast the sesame seeds in a dry frying pan until golden.
5. Serve the rice topped with the marinated tuna, avocado, radishes, coriander, sriracha sauce and sesame seeds.
6. Garnish with shichimi togarashi (if using) and a squeeze of lime juice.
Tip: If you can’t find shichimi togarashi, just season with salt and pepper instead.
Kathryn is an Irish food writer and stylist living in London. She has spent the best part of ten years working in the food industry, and her cookbooks reflect her experience. Kathryn’s ambition is to create enticing, unusual and exciting recipes that are high in nutrition and low in calories. In Skinny Salads there is 80 flavour-packed recipes and each recipe has less then 300 calories. Ranging from gloriously green to gluten and dairy-free, vegetarian and vegan recipes there is something for everyone.
Taken from Skinny Salads by Kathryn Burton published by Kyle Books, photography by Laura Edwards