Hawaiian Poke with Tuna | John Quilter

ahi tuna

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while canned tuna is more economical.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is cheaper and neutral in flavor.

avocado

🥗Healthier: mashed peas

💰Cheaper: sliced cucumber

Mashed peas offer creaminess, and cucumber is a budget-friendly alternative.

seaweed

🥗Healthier: spinach

💰Cheaper: lettuce

Spinach adds nutrients, while lettuce is a cost-effective substitute.

Slice the sashimi grade tuna into bite-sized cubes, discarding any fat or gristle.

Add 1 tablespoon of soy sauce and 1 tablespoon of sesame oil to the tuna, along with 1 teaspoon of black sesame seeds, and mix together.

Slice the avocado, removing the skin and cutting it into nice slices.

Cut the Nori seaweed into fine strips.

Remove the outer leaves of the spring onions and discard them.

Prepare the pickled ginger for garnish.

Add 1 tablespoon of rice wine vinegar to the steamed rice and mix.

In a bowl, layer the rice first, then add the avocado on top.

Use a ring mold to layer the tuna on top of the avocado, pressing it down gently.

Add the spring onions and seaweed on top of the tuna, then lift the ring mold off.

Finish the dish with toasted sesame seeds and Szechuan pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens