brown rice and tuna poke bowl

I'm totally on board with the growing poke trend. The potential to pack as many nutritious things into one lovely bright rainbow bowl is exactly the way I like to eat. The idea is simple, spoon some nutritious brown rice (or soba noodles if you want to go rogue) into a bowl, and top with as many nutritious crunchy things you can find in your fridge. It's a great way to use up the crunchy cabbage (even Chinese cabbage works well!) you didn't use all of last night, or the avocado that needs eating immediately, or a lonely cucumber. That's not to say it's not totally worth doing a shop from scratch for all these things, but check what you have in your fridge as well (no waste and all that).  I've used brown jasmine rice in my picture, but the nutty normal brown is just perfect as well. Tweak the spice to your liking, and I like to drizzle over the remaining marinade at the end. 

Spicy tuna poke recipe

Serves 4

  • 500g tuna, cut into cubes
  • 5 spring onions, very thinly sliced diagonally
  • 2 medium cloves garlic, minced
  • 3 tsp sesame seeds, toasted, plus extra
  • 8-10 cashews, toasted and finely chopped, plus extra
  • 1 tbs soy sauce
  • 1 tbs sesame oil
  • 2 tsp shichimi togarashi, plus extra
  • 2 cups brown rice, cooked using reduction method (see packet)
  • 2 cups shredded red cabbage
  • 6 radishes, thinly sliced acrossways
  • 2 avocados sliced lengthwats
  • 1 cup blanched and shelled edamame
  • 1 sheet nori (see tip), torn into bite-sized pieces

In a bowl, combine tuna, spring onion, garlic, sesame seeds, cashews, soy sauce, sesame oil and shichimi in a bowl, cover with cling film and refrigerate 1 hour.

Divide rice between 4 bowls, then like a colour wheel top with separate spoonfuls of tuna, red cabbage, radish, avocado, edamame. Spoon over a little of the marinade. Scatter over more sesame seeds, cashews, shichimi and nori to serve.

TIP toast the nori sheet first by holding it in tongs and waving it over an open flame until fragrant and brittle.