If you haven’t heard of poke before, you are in for such a treat! It is a classic Hawaiian dish that has become hugely popular in the UK in recent years. It is basically a customisable salad featuring raw fish (you do get meat, vegetarian and vegan options) marinated in sweet, salty and umami flavours, served over rice and/or salad, with various toppings.

What is sashimi grade tuna?

Make sure you use sashimi grade tuna (sometimes called ‘sushi grade tuna’) for this recipe as that is the only type that is safe to be eaten uncooked. If you head to your local fishmonger, they should be able to help - although you can buy it online from places like The Fish Society . It should look and smell fresh and be chilled in the fridge as soon as possible after purchasing. Don’t be frightened about eating raw fish, as long as it is correctly sourced, it has the most beautifully soft and buttery melt-in-the-mouth texture.

What other toppings would work well?

Honestly, anything goes. Diced mango and pineapple are great for tropical vibes, but you could also add thinly sliced radishes, grated carrot, sliced peppers, shredded cabbage, kimchi, toasted cashew or peanuts - anything you fancy!

Spicy Tuna with Crispy Rice Bowl

Name: Spicy Tuna with Crispy Rice Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Hawaiian
Ingredients: 250g sashimi grade tuna; 1 tbsp sriracha; 1 tsp sesame oil; 1 tsp light soy sauce; 4 tsp kewpie mayo; 260g cooked sticky rice; Vegetable oil; 1 Avocado, chopped; 4 Baby cucumbers, sliced; 100g edamame beans, tossed with 1 tsp soy sauce; Chopped spring onions; Finely sliced chives; 1 tbsp black and white sesame seeds; 1 tbsp Crispy fried onions

Spicy Tuna with Crispy Rice Bowl

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This is delicious cubes of spicy tuna, in a spicy-salty soy and sriracha marinade, placed on top of gorgeous golden crispy rice, served alongside whatever toppings you fancy!

Author: Margie
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 2
Category: Seafood & Fish
Method: Pan-frying
Cuisine: Hawaiian

Ingredients

Scale

For the spicy tuna

250g sashimi grade tuna
1 tbsp sriracha
1 tsp sesame oil
1 tsp light soy sauce
4 tsp kewpie mayo

Crispy rice

260g cooked sticky rice
Vegetable oil

To serve

1 Avocado, chopped
4 Baby cucumbers, sliced
100g edamame beans, tossed with 1 tsp soy sauce
Chopped spring onions
Finely sliced chives
1 tbsp black and white sesame seeds
1 tbsp Crispy fried onions

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Instructions

Chop the tuna into small diced/bitesized cubes.
Mix all the ingredients for the tuna sauce together and then pour this over the tuna and stir to combine.
For the crispy rice; heat a tbsp oil in a pan and once hot, add the rice. Leave it for a few minutes until golden and crispy on the bottom. Flip it over and break it up a bit with a wooden spoon. You can make it as crispy as you like but I like it really crispy on one side and still soft open the other. Once you’re happy, tip it into the bowls. Top with the spicy tuna.
I like it served with avocado, cucumber and edamame beans. Sprinkle over spring onions, chives , sesame seeds and crunchy onions.
Very delicious as it is or you can serve with sheets of seaweed for scooping.

Notes

Scroll up for a helpful step by step guide with images for help making this recipe.

To store: Spicy Tuna really is best eaten fresh, ideally on the day you buy the raw sashimi-grade tuna. If you do have any left over, you can place in an airtight tupperware and keep in the fridge for up to 24 hours. The crispy rice also is best fresh as otherwise it takes on moisturise and loses its crunch but you can keep in a tupperware for 2 days.

To freeze: No, the idea is that the tuna is raw in this recipe so freezing it doesn't make much sense. It's also important to use fresh, sashimi-grade tuna for this recipe and freezing it messes with this.

Make ahead: You can cook the rice 3 days in advance, but only crisp it up when ready to eat as it's best hot and fresh. The vegetables can be sliced a few hours ahead (if you do much earlier, they risk drying out). The tuna can be chopped up and tossed with the sauces/dressing 2 hours ahead of time but make sure you recover it and place back in the fridge. Remove when ready to eat.

Rice: This is a great way of using up left over rice, or you can cook the rice but let it cool down before you try frying it for the ultimate crispiness. Any rice should work but my favourite is sticky rice and it will be best if it's a day old as it dries out a bit. Less moisture means crispier rice!

Sashimi grade tuna: Don't attempt this recipe without sashimi grade tuna please! They have a different preparation to ensure no germs/parasites so that it's safe to eat totally raw.

Find it online: https://desertislanddishes.co/spicy-tuna/