Tuna and Pineapple Poke Bowl

Name: Tuna and Pineapple Poke Bowl
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1 ½ cups (325 g) Calrose rice (sushi rice); 1 ¾ cups (430 ml) water; ½ tsp salt; 3 tbsp (45 ml) rice vinegar; 1 tbsp (15 ml) mirin; 2 tbsp (30 ml) hoisin sauce; 2 tsp (10 ml) rice vinegar; 1 tsp (5 ml) soy sauce; ½ tsp (2.5 ml) Sriracha; ¾ lb (340 g) very fresh tuna, diced; ½ cup (125 ml) mayonnaise; 2 tbsp (30 ml) water; 2 tsp (10 ml) Sriracha; 1 ¼ cup (180 g) pineapple, diced; 2 cups (170 g) green cabbage, thinly sliced; ¼ cup (35 g) roasted cashews, roughly chopped; 2 Lebanese cucumbers, sliced; 1 serrano chili pepper, seeded and thinly sliced; Thai basil leaves, to taste

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Preparation 40 min
Cooking 20 min
Marinating 15 min
Servings 4

In our version of the classic Hawaiian poke bowl, we've replaced the mango with pineapple, and the flavours of the roasted cashews mingle well with the hoisin sauce, a key ingredient in our tuna marinade. Add sriracha mayo, Thai basil leaves and serrano peppers for a well-rounded bowl filled with flavour and texture.

Sans noix
Sans lactose
Sans produits laitiers

Ingredients

Rice
- 1 ½ cups (325 g) Calrose rice (sushi rice)
- 1 ¾ cups (430 ml) water
- ½ tsp salt
- 3 tbsp (45 ml) rice vinegar
- 1 tbsp (15 ml) mirin
Tuna
- 2 tbsp (30 ml) hoisin sauce
- 2 tsp (10 ml) rice vinegar
- 1 tsp (5 ml) soy sauce
- ½ tsp (2.5 ml) Sriracha
- ¾ lb (340 g) very fresh tuna, diced
Sauce
- ½ cup (125 ml) mayonnaise
- 2 tbsp (30 ml) water
- 2 tsp (10 ml) Sriracha
Bowl
- 1 ¼ cup (180 g) pineapple, diced
- 2 cups (170 g) green cabbage, thinly sliced
- ¼ cup (35 g) roasted cashews, roughly chopped
- 2 Lebanese cucumbers, sliced
- 1 serrano chili pepper, seeded and thinly sliced
- Thai basil leaves, to taste

Preparation

Rice
- Rinse the rice under cold water until the water runs clear. Drain well.
- In a pot, bring the rice, water and salt to a boil. Cover and cook over low heat for 15 minutes or until the water has been completely absorbed by the rice. Remove from the heat and let sit, covered, for 10 minutes (see note).
- Drizzle with the rice vinegar and mirin, stirring to coat the rice. Spread the rice out on a baking sheet, stirring gently. Cover with plastic wrap and set aside while you prepare the remaining ingredients.
Tuna
- In a bowl, combine all of the ingredients and stir to coat the fish. Let marinate for 15 minutes in the refrigerator.
Sauce
- In another bowl, whisk together all of the ingredients until smooth.
Bowl
- Divide the rice among four bowls. Garnish with the tuna, pineapple, cabbage, cashews, cucumber, chili pepper and basil. Serve with the sauce.

Note from Ricardo

The rice can also be prepared in a rice cooker following the manufacturer’s instructions.

Personal Note

RICARDO Digital Rice Cooker

69.99 $

This rice cooker is perfect for cooking white, brown, sushi and basmati rice, as well as barley and quinoa, in both small and large quantities.

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Tuna and Pineapple Poke Bowl

Categories

Ingredients

Rice

Tuna

Sauce

Bowl