Poke (pronounced poh-kay) is a classic Hawaiian dish of cubed raw fish – traditionally yellowfin tuna (ahi) – but it can also be made with any fresh fish marinated in sesame oil and soya sauce
| Created by | Spinneys |
| Prep time | 15 minutes |
| Serves | 4 |
| Cuisine | Other |
| Diet | High-protein |
| Preparation | Easy |
| Calories | 579 |
| Fat | 26.7g |
| Saturates | 4.1g |
| Protein | 32.3g |
| Carbs | 50.3g |
| Sugars | 3.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFSlice the tuna in 1-cm thick chunks.
Finely slice the spring onion. Finely chop the macadamia nuts.
Combine the soya sauce, sesame oil, salt, sesame seeds and chilli flakes in a bowl. Add the spring onion, nuts and tuna. Stir gently to combine. Refrigerate for 1 hour.
Rinse the rice (sushi or Calrose) until the water runs clear. Cook according to package instructions. Set aside to cool slightly.
Thinly slice 1 cucumber. Using a vegetable peeler, make ribbons with the other. Thinly slice the radishes. Mix the mayonnaise and wasabi together.
Divide the rice between the bowls. Top with the marinated tuna, cucumber slices, ribbons, radishes and wasabi mayonnaise. Sprinkle the furikake over and serve.
