Seafood Recipes

Wasabi Tuna Poke Bowl with Avocado & PickledGinger

Tuna poke cubes dressed in soy, rice vinegar, sesame oil and wasabi over sushi rice with avocado, cucumber, radish and pickled ginger.

Wasabi Tuna Poke Bowl with Avocado & Pickled Ginger
2 People
Serves
15 Mins
Prep Time
15 Mins
Cook Time
Easy
Difficulty
Japanese
Cuisine
The Recipe

About This SeafoodDish

Create a fresh Wasabi Tuna Poke Bowl with Avocado & Pickled Ginger using premium tuna poke from Pearl Seafoods, delivered across Sydney. Tender cubes of tuna are lightly dressed with soy and wasabi, then served over seasoned sushi rice with creamy avocado, crisp cucumber and sliced radish. Pickled ginger adds a bright, tangy contrast, while spring onion, toasted sesame seeds and nori bring extra flavour and texture. Fresh and easy to prepare, this Japanese-inspired poke bowl is perfect for lunch or a light dinner at home. Order tuna poke online from Pearl Seafoods and enjoy premium seafood delivered straight to your door.

Ingredients

  1. 300g fresh tuna poke cubes
  2. 2 cups cooked and cooled sushi rice
  3. 1 avocado, sliced
  4. 1 Lebanese cucumber, thinly sliced
  5. 4 radishes, thinly sliced
  6. ¼ cup pickled ginger
  7. 2 spring onions, thinly sliced
  8. 2 tablespoons soy sauce
  9. 1 tablespoon rice vinegar
  10. 1 teaspoon sesame oil
  11. 1 teaspoon wasabi paste
  12. 1 teaspoon toasted sesame seeds
  13. 1 teaspoon black sesame seeds
  14. 1 sheet nori, finely shredded

Method

  1. Cook the sushi rice according to packet instructions, then allow it to cool completely before assembling the poke bowls.
  2. In a small bowl, combine the soy sauce, rice vinegar, sesame oil and wasabi paste, stirring until smooth and well combined.
  3. Place the tuna poke cubes in a bowl and gently toss with the soy-wasabi dressing until lightly coated.
  4. Divide the cooled sushi rice between two serving bowls.
  5. Arrange the dressed tuna, avocado, cucumber, radish and pickled ginger over the rice.
  6. Scatter with sliced spring onion, toasted sesame seeds, black sesame seeds and shredded nori.
  7. Serve immediately while the tuna and toppings are fresh and chilled.
From Our Kitchen

Chef's Tip

For the best tuna poke, keep the tuna well chilled and add the soy-wasabi dressing just before serving. Start with a small amount of wasabi and adjust to taste so its heat complements rather than overwhelms the fresh tuna. Use completely cooled sushi rice, then add the avocado, cucumber, radish and pickled ginger at the last moment to preserve their texture. Finish with spring onion, toasted sesame seeds and nori for extra flavour and crunch.

NUTRITION

NutritionPerServing

  • Calories 680 kcal
  • Total Fat 23.0 g
  • Total Carbohydrate 68.0 g
  • Protein 52.0 g
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