Pokē (pronounced ‘po-kay’) is a traditional Hawaiian salad of raw fish, similar to the Spanish ceviche or Italian crudo. Paired with rice, it makes for a tasty, quick meal on a summer evening.
- 440 g (2 cups) brown rice
- 80 ml (⅓ cup) soy sauce
- 60 ml (¼ cup) lime juice
- 1½ tsp ginger, finely grated
- 1 small garlic clove, crushed
- ½ tsp dried chilli flakes, plus extra, to serve
- 1½ tsp sesame oil
- 500 g sashimi-grade tuna, cut into 1.5 cm pieces
- 3 spring onions, 2 thinly sliced, 1 shredded
- 2 tbsp rice vinegar
- 2 Lebanese cucumbers, cut into wedges
- 1 avocado, flesh scooped, cut into wedges
- 1 tbsp toasted white sesame seeds
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine rice and 750 ml (3 cups) water in a saucepan over medium heat. Bring to a simmer, then reduce heat to low, cover and cook for 20 minutes or until water has evaporated and rice is tender. Remove from heat and stand, without removing lid, for 5 minutes.
Meanwhile, combine soy sauce, lime juice, ginger, garlic, chilli flakes and 1 tsp sesame oil in a bowl and whisk to combine. Add tuna and sliced spring onion, and stir to coat.
Mix together rice vinegar and remaining ½ tsp sesame oil in a small jug, then add to rice and stir to combine. Season with salt and pepper. Divide rice between bowls, then top with cucumber, avocado and tuna mixture. Serve scattered with remaining shredded spring onion, sesame seeds and extra chilli flakes.
Photography by Mark Roper. Food preparation by Phoebe Wood. Styling by Kirsten Jenkins.
As seen in Feast magazine, March 2015, Issue 40.