Poke bowl

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the marinade

100ml/3½fl oz soy sauce
1 tsp grated fresh ginger
1 tbsp sesame oil
1 tbsp sugar

For the poke bowl

200g/7oz salmon fillet, diced or sliced
200g/7oz tuna fillet, diced or sliced
200g/7oz short grain black rice

For the dressing

100ml/3½fl oz soy sauce
50ml/2fl oz rice wine vinegar
½ orange, juice only
1 lemon, juice only
1 tsp ponzu

For the salad

20g/¾oz sugar
100ml/3½fl oz rice wine vinegar
½ cucumber, sliced thinly
4 stalks Tenderstem broccoli
1 handful kale
60g/2¼oz edamame beans
2 tbsp coriander, roughly chopped

For the garnish

½ avocado, peeled and sliced
2 sheets toasted nori, shredded
1 red chilli, thinly sliced
2 spring onions, thinly sliced
20g/¾oz sesame seeds

Method

Combine all the marinade ingredients in a bowl, add a tablespoon of water to let the mix down a bit and mix thoroughly. Add the diced fish to the bowl and leave to marinate for at least an hour.
Bring a pan of boiling, lightly salted water to the boil and cook the black rice according to packet instructions. Drain and rinse with cold water to stop the cooking and set aside.
Mix all the dressing ingredients together and set aside.
To make the salad, combine the sugar and rice wine vinegar in a saucepan and warm through to dissolve the sugar. Add the sliced cucumber to the pan and leave to pickle whilst you finish the dish.
Bring a pan of boiling, lightly salted water to the boil and cook the Tenderstem broccoli and kale for a few minutes until just cooked through. Drain and rinse under cold water, then set aside.
When you’re ready to serve, remove the fish from the marinade. Drain the cucumber and tip into a bowl with the broccoli, kale and edamame, then pour over the dressing.
Build the poke bowl with the marinated fish, cooked rice, salad and garnishes.