My man is just addicted to ceviche. I do not really enjoy handling raw fish so we often go to one of the many cevicherias of London to enjoy this dish. But when I heard about Hawaiian poke bowl craze from a friend, I thought it could become my husband’s new addiction. The Hawaiian poke bowl [pronounce poh-kay], is a dish halfway between Chirachi and ceviche (when you think about it, it makes sense, Hawaii is located just between Japan and South America): cubes of marinated fish are laid on a warm bed of rice, and served with vegetables or a salad. Without surprise, my husband loved his #pokebowl with its cubes of marinated tuna, freshly cooked rice (rice, another addiction of his) topped with a few slices of avocados and sprouts. Who knew raw fish was that seductive? 
I love that it is so refreshing (in these heavily hot summer days, it’s just perfect) and so healthy at the same time: raw fish, marinade full of flavours, rice, vegetables, nothing to throw! I would devour it with my eyes closed, even more so that, for me, raw fish gives out a holiday vibe. I serve this poke bowl with pieces of watermelon, it really feels like walking out of a day at the beach. Quite the practical dish, too. You can prepare the fish and the avocado a little in advance and reserve in the fridge. Cook the rice and add the toppings, and your delicious poke bowl is ready in minutes!
So me sum it for you: super tasty raw fish, very healthy, exotic, quick and visually stunning dish -> LOVE AT FIRST BITE! I hope that you too will be bewitched like we were by this poke bowl. This recipe is for the Ahi poke bowl made with tuna marinated in soy sauce and sesame oil. I can’t wait to try out other versions!
- 750g very fresh raw tuna
- 1 shallot
- 1 small bunch of spring onions
- 6 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon wasabi
- 1 tablespoon honey
- 1 tablespoon of sesame seed
- 750g cooked rice, still warm (there are many rice variety to choose from, I've used coconut rice which worked very well with this poke bowl)
- 2 avocados
- Sprouts of your choice
- Cut the raw tuna into small cubes of about 1cm (bigger would be to big to eat, smaller would be too long to cut! ).
- In a bowl, mix together the soy sauce, sesame oil, wasabi and honey. Chop the spring onion (all the white part and half of the green parts) and chop the shallot (I did not have one and it was very good anyway).
- Mix the marinade, shallots and spring onions and add the diced tuna. Mix well and let set for at least 30 minutes in the fridge.
- Serve the marinated tuna on a bed of warm rice with sliced avocado and sprouts. Sprinkle with sesame seeds.
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