- Serves 6
This Japanese classic incorporates sashimi with a host of exciting other ingredients. Impress at a lunch party or treat yourself with this delish dish.
- 400 g brown rice
- 250 g daikon
- 400 g fresh sashimi-grade tuna steaks, cut into 2cm cubes
- ½ tsp sesame oil
- 1 Tbsp extra virgin olive oil
- 60 ml grapeseed oil (or olive oil)
- 1 tsp sugar
- ½ tsp salt
- 2 cloves garlic, chopped
- 200 g fresh shiitake mushrooms, cut into pieces
- ½ Tbsp rice vinegar
- mayonnaise, to serve
- 2 limes, segmented, cut
- 2 fresh green chillies, finely sliced
- pickled ginger, to garnish
- finely sliced spring onion, to garnish
- 2 Tbsp mirin
- 1 ½ Tbsp tamari soy sauce
- 2 Tbsp rice vinegar
- ½ tsp sesame oil
- 2 Tbsp toasted sesame seeds
- 20 g dried wakame seaweed sheets, soaked for 10-20 mins
- 2 Lebanese cucumbers, thinly sliced into rounds
- 2 spring onions, finely sliced
- 1 Tbsp rice vinegar
- 1 Tbsp mirin
- pinch of salt
- pinch of sugar
- Cook rice as per packet instructions. Set aside and keep warm.
- Meanwhile, finely julienne daikon radish. Put in a medium bowl and cover with cold water. Set aside.
- To make Sesame dressing, mix ingredients in a small bowl. Set aside
- To make Pickled veg, drain and roughly chop wakame. Put in a medium bowl. Add remaining pickle ingredients and set aside to pickle for 5–10 minutes.
- Put tuna in a large bowl. Add sesame oil, 1 Tbsp olive oil, sugar and salt. Toss to combine. Set aside
- Heat 60ml grapeseed or olive oil in a frying pan over a medium heat. Add garlic. Fry until garlic just starts to colour. Add shiitake and fry for 2 minutes. Pour over rice vinegar. Cook for a further 1 minute then remove from heat.
- Divide rice between bowls. Dot with mayo. Add poke. Top with lime and a little of the chilli. Drain daikon and add to bowls with pickled veg and shiitake. Garnish with ginger and spring onion. Drizzle with dressing
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||3.1 g|
|Total carbohydrates||62.5 g|
|- Sugars||9.3 g|
|Dietary fibre||6.5 g|