The poke bowl is in food fashion and it’s no question as to why. Deliciously fresh, flavourful and healthy, this Hawaiian dish is easy to prepare and makes for a perfect mid-week meal.Our talented chefs at Jumby Bay Island offer an Antiguan twist on the poke bowl. Prepare it for your family this week and let us know in the comments how it tastes!
Ingredients for 4
1 cup sushi rice
1 ½ cups of water
6 tablespoons rice vinegar
2 tablespoons coconut oil
20 ounces fresh tuna
4 tablespoons soy sauce
4 tablespoons sunflower oil
2 tablespoons sesame oil
Fresh chopped: cilantro, ginger, ground pepper
2 cloves minced roasted garlic
For the garnish
Wakame, chopped mango, sliced cucumber, slivered radish, cubed avocado, edamame, sesame seeds
Place the sushi rice in a colander and rinse at least 3 times to remove excess starch. Combine with water in a rice cooker and cook until soft and fluffy.
Chop tuna steak into 1cm cubes.
In a small bowl, whisk together a marinade with the soy sauce, sunflower oil sesame oil, cilantro, ginger, ground pepper and minced roasted garlic. Mix tuna cubes into marinade and let sit for at least 20 minutes.
Once the rice is ready, remove from rice cooker onto a large tray or covered baking sheet to cool. Sprinkle rice with the coconut oil and rice vinegar. When rice reaches room temperature, separate it into four bowls, top with the marinated tuna and garnish as desired.
For an added Caribbean zest, blend 6 tablespoons of soy sauce with 3 tablespoons of coconut oil and serve on the side.